Don’t ask me what Goan curry is. I have no idea. But it’s good.
Black-Eyed Peas in a Spicy Goan Curry, adapted from Smitten Kitchen
Side dish: basmati rice, naan
Ingredients:
- 2 15-oz cans black-eyed peas
- 2 T. canola oil
- 1 onion
- 1 t. coriander
- 2 cloves minced garlic (1/2 t.)
- 1/2 t. grated ginger
- 1/2 t. turmeric
- 1/2 t. cumin
- 1/4 t. cayenne
- 1 15-oz can diced tomatoes
- 1 c. hot water (or a little less)
- 1/2 t. salt
- 1/2 t. sugar
- 1 cup canned coconut milk
- 1 T. parsley or cilantro (recipe calls for cilantro)
- 1 T. lemon juice
- basmati rice (side dish – I served the curry over the rice)
- naan (side dish)
Instructions:
1) Mise en place! Take out all your ingredients, chop your onion, measure your spices (the dry and the garlic and ginger) into a small bowl (I have small prep bowls, which I love). Drain and rinse the black-eyed peas.
2) Make basmati rice. I measured out a cup of the coconut milk for the curry and used the rest of the can, mixed with water, for the rice.
3) In a large pan, heat the oil and saute the onion until it turns brown (about 8 min). Add the spices (coriander, garlic, ginger, turmeric, cayenne, and cumin) and stir for a minute or two.
4) Add the tomatoes and the black-eyed peas and stir. Add the hot water (I didn’t measure — I filled the tomato can about 1/3 full with hot water – I could have used a little less). Add the salt and sugar.
5) Bring to a boil, then turn heat to low, cover, and simmer for 10 minutes.
6) Add coconut milk and stir. Simmer, uncovered, for 10 minutes.
6) Add parsley (fine – you can use cilantro, which would probably be delicious, but I hate cilantro) and lemon juice.
7) Serve over basmati rice, with naan on the side. (Frozen naan from Trader Joe’s — a family favorite.)
