Black-Eyed Pea Curry

READY IN: 40minsYIELD: 4 1/2 cups

INGREDIENTS

  • 4tablespoonsoil
  • 1teaspooncumin seed
  • 1diced onion (optional)
  • 18 teaspoonhing
  • 2 minced serrano chilies
  • 1teaspoonginger paste
  • 12 – 1teaspoonsalt
  • 12 cuptomato sauce
  • 2teaspoonsground coriander
  • 1teaspoonsugar
  • 12 teaspoonturmeric
  • 30ounces canned black-eyed peas
  • 1cupwater
  • 2tablespoons minced cilantro
  • NUTRITION INFO

    Serving Size: 1 (468) g

    Servings Per Recipe:3

    Calories: 403.3

    Calories from Fat 181 g 45 %

    Total Fat 20.2 g 31 %

    Saturated Fat 2.8 g 13 %

    Cholesterol 0 mg 0 %

    Sodium 1454.2 mg 60 %

    Total Carbohydrate43.9 g 14 %

    Dietary Fiber 10.8 g 43 %

    Sugars 3.3 g 13 %

    Protein 14.4 g 28 %

    DIRECTIONS

  • In a large nonstick frying pan put the oil and the cumin seeds.Put the heat on medium.
  • Add the onion and the hing and stir-fry until the onion is light brown.
  • Add the serrano chilies, ginger paste, and salt.(You may also add some garlic at this time, especially if you aren’t using the hing.) Stir for one minute.
  • Add the tomato sauce, ground coriander, sugar and turmeric. Stir to blend.
  • Drain and rinse the black-eyed peas and add them to the frying pan, along with the one cup water.Bring the mixture to a boil, reduce heat and simmer for about 20 minutes.
  • Turn off heat and garnish with the cilantro.
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