Curried Black Eyed Peas Food

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.

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.

LEMON CURRIED BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, combine salad ingredients.
• Set aside.
• In a jar with a tight fitting lid, combine all the dressing ingredients.
• Cover and shake well.
• Pour dressing over black eyed pea mixture.
• Stir till well coated.
• Cover and refrigerate for 1-24 hours
• Serve.

CURRIED BLACK-EYED PEA SOUP

Steps:

• Quick-soak black-eyed peas.
• Coarsely chop bacon and finely chop onion. Thinly slice celery crosswise.
• In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes. Add onion, celery, and spices and cook, stirring occasionally, until onion is softened. Add peas and broth and simmer, uncovered, until peas are tender, about 20 minutes. Season soup with salt and pepper.
• In a blender purée 2 cups soup until smooth (use caution when blending hot liquids). Stir purée and coriander into soup remaining in kettle.