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Curried Black-Eyed Peas

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Curried Black-Eyed Peas
4 servings

 

[ INGREDIENTS ]

Extra-Virgin Olive Oil
Scotch Bonnet or Habanero Chile Pepper
Scallions
Garlic
Curry Powder
Paprika
Black-Eyed Peas

Vegetable Broth
Coconut Milk
Tomato Paste
Thyme
Salt

 

 

 

[ INSTRUCTIONS ]

  1. Heat :
    2 Tablespoons Extra-Virgin Olive Oil;
    in a medium pot over medium heat.
  2. Add :
    1/2 Scotch Bonnet or Habanero Chile Pepper, Seeded and Chopped;
    2 Scallions, Chopped;
    2 Garlic Cloves, Minced;
    1 and 1/2 Teaspoons Curry Powder;
    1/2 Teaspoon Paprika;
    cook, stirring, for 1 to 2 minutes.
  3. Stir in :
    2 and 1/2 Cups Black-Eyed Peas, Cooked;
    2 Cups Vegetable Broth;
    3/4 Cup Coconut Milk;
    1 Tablespoon Tomato Paste;
    2 Sprigs Fresh Thyme;
    bring to a simmer.
  4. Simmer for 10 minutes.
  5. With a slotted spoon, transfer :
    1 Cup Black-Eyed Peas;
    to a small bowl.
  6. Mash the peas and return to the pot; simmer for another 5 minutes.
  7. Remove the thyme and stir in :
    1/4 Teaspoon Salt;.
  8. Serve over rice and top with avocado.

 

 

 

::: View the original recipe for Curried Black-Eyed Peas at foodheavenmadeeasy.com