Black Peas Curry

Ingredients

In the South Asian adaptation of Black Peas, the dish incorporates a variety of aromatic spices commonly used in the region, such as cumin, coriander, turmeric, and garam masala. These spices infuse the curry with a distinct South Asian flavor profile, differentiating it from the original English version. Additionally, the South Asian version often includes the use of coconut milk or yogurt to enhance the richness and creaminess of the curry. We alse have the original recipe for Black Peas, so you can check it out.

• 2 cups (400g) black peas, soaked overnight 2 cups (400g) black peas, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black peas.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the cumin seeds and let them splutter.
4. 4.
   Add the chopped onions and sauté until golden brown.
5. 5.
   Stir in the minced garlic, grated ginger, and green chilies. Cook for another minute.
6. 6.
   Add the chopped tomatoes and cook until they soften.
7. 7.
   Add the ground coriander, turmeric powder, red chili powder, and salt. Mix well.
8. 8.
   Add the soaked black peas to the pot and stir to coat them with the spices.
9. 9.
   Pour enough water to cover the black peas and bring the mixture to a boil.
10. 10.
    Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, or until the black peas are tender.
11. 11.
    Stir in the garam masala and cook for an additional 5 minutes.
12. 12.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Black peas — Soaking the black peas overnight helps in reducing the cooking time and ensures they become tender. Rinse them thoroughly before using.
• Cumin seeds — To enhance their flavor, dry roast the cumin seeds in a pan for a minute before adding them to the dish.

Tips & Tricks

• For a creamier texture, you can add coconut milk or yogurt to the curry.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Black Peas Curry with steamed rice or naan bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Black Peas Curry hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or naan bread for a satisfying and wholesome meal.

Presentation advice

Present the Black Peas Curry in a deep serving bowl, allowing the rich and aromatic gravy to take center stage. Garnish with a sprinkle of fresh cilantro leaves for a pop of color.