Black Eyed Peas Curry Food

BLACK EYED PEAS CURRY RECIPE

Steps:

• Skip if using the 'no-soak method' in Instant Pot. (Instructions following) Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). Soak for at least 4 hours or overnight.
• The following morning, drained water using a colander and rinse beans thoroughly.
• Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for about 1 hour until beans are tender. Reserve 21/2 cups of liquid from the cooked beans or substitute with 2 1/2 cups vegetable broth.
• In a medium saucepan, heat oil or vegetable broth over medium heat and add onion, garlic, green onions, ginger, and saute until onion is softened, stirring frequently, for about 3 minutes.
• Add tomato and thyme, curry powder, turmeric, cumin, cayenne and cook until fragrant. Add black eye peas along with the reserved liquid and stir. Bring to boil over medium-high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring.
• Wash and drain black-eyed peas and set aside. Remove the lid of the Instant Pot and press the sauté button. Heat oil and add onion, garlic, spring onion, ginger. and saute until onion is soft about 3 minutes.
• Add tomato and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook until fragrant. Add black eye peas along with vegetable broth and stir.
• Turn off saute mode, cover the Instant Pot, close the pressure valve by turning the vent on sealing and press Manual Mode(High Pressure) for 20 minutes. Allow naturally manual release for 10 minutes, then release vent to release remaining pressure. The pin will drop so you can open the lid. Check seasoning and serve.

JAMAICAN BLACK-EYED PEA CURRY

Steps:

• Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
• Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
• Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.

BLACK-EYED PEAS CURRY

Steps:

• Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain.
• Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
• Heat oil in heavy large skillet over medium heat.
• Add onion and garlic, sauté until translucent, about 5 minutes.
• Add curry powder and stir until fragrant, about 1 minute.
• Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet.
• Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes.
• Season to taste with salt and pepper.
• Transfer curry to large bowl.
• Garnish with chopped cilantro and serve.

BLACK-EYED PEAS IN TAMARIND-COCONUT CURRY - IMLEE LOBHIA

Steps:

• Combine the peas, turmeric and 7 cups of the water in a heavy-bottomed 6 quart or larger stockpot or Dutch oven over medium-high heat and bring to a boil.
• Reduce heat to medium-low, partially cover, and simmer for 30-40 minutes, until the peas soften. Remove from heat and let stand while preparing the remaining ingredients - they do not need to be drained.
• Soak the tamarind pulp in the remaining cup of water for 30 minutes. Break apart with a fork and squeeze the pulp with your hand. Strain through a fine strainer, discarding the solids.
• Place the tamarind juice and tomato in a food processor and grind into a watery paste. Reserve.
• Warm coconut oil in an 8-in skillet over medium-high heat. Add the onion and cook for 6-7 minutes until browned and caramelized. Add the ginger and garlic and cook for 1 minute.
• Slowly and carefully add the tamarind-tomato paste, the fresh chiles and the brown sugar to the frying pan. Stir well and cook for 4 minutes. Remove from the heat and transfer the mixture to the stockpot with the black-eyed peas.
• Return the stockpot to medium-high heat and add the coriander, red chile powder and salt. SImmer, uncovered, for 10 minutes.
• Add the coconut milk and cook for 1 minute or so, until warmed through. Remove from heat.
• Transfer to a serving bowl. Garnish with the cilantro. Serve with white or brown basmati rice, roti or naan.

EASY BLACK-EYED PEAS WITH EGGPLANT CURRY

Steps:

• Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
• In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
• Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
• Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
• Garnish with the cilantro.

BLACK EYED PEAS KEEMA CURRY PITA SANDWICH

Steps:

• Mince onion, garlic cloves, carrot and green bell pepper.
• In a large skillet, heat canola oil and cook garlic and ginger over medium heat until fragrant. Stir in onion, carrot, ground beef, green bell pepper and curry powder. Cook until ground beef are browned. Then stir in black eyed peas.
• Stir in tomato ketchup, soy sauce, maple syrup, salt and pepper. Sauté for about 1 minute. Then add cocoa powder. Stir to coat. Turn off the heat.
• Halve each pita bread and spoon the keema curry into each pita bread.

LOBIA (BLACK-EYED PEAS CURRY)

Steps:

• In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
• Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
• Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
• Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
• Mixture should be soupy.

CURRIED BLACK-EYED PEAS

Steps:

• In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
• Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
• Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
• Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

BLACK-EYED PEA CURRY

Steps:

• Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain. Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
• Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add curry powder and stir until fragrant, about 1 minute. Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet. Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)
• Transfer curry to large bowl. Garnish with chopped cilantro and serve.