Black-Eyed Pea Curry
- 1/4 cup canola or grapeseed oil
- 8 whole green cardamom pods
- 6 whole cloves
- 3 whole dried red chiles
- 2 bay leaves
- 1-inch cinnamon stick
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon whole cumin seeds
- 1 1/2-inch piece fresh ginger, peeled and grated
- 1 large red onion, finely chopped
- 1 tablespoon kosher salt plus extra if needed
- 3 medium tomatoes, quartered
- 2 garlic cloves, finely minced or pressed through a garlic press
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1/4 cup plain yogurt
- Three 15 1/2-ounce cans black-eyed peas, rinsed and drained
- 1/2 tsp Garam Masala
- 1 cup water
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Black-eyed peas (3 15 1/2-ounce cans)
- Coriander, ground (1 tablespoon)
- Cumin, ground (1 teaspoon)
- Cumin seeds, whole (1/2 teaspoon)
- Ginger, fresh (1 1 1/2-inch piece)
- Red chiles, whole dried (3)
- Red onion, large (1)
- Tomatoes, medium (3)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Canola or grapeseed oil (1/4 cup)
- Cardamom pods, whole green (8)
- Cayenne pepper (1/2 teaspoon)
- Cinnamon stick (1 inch)
- Cloves, whole (6)
- Garam masala (1/2 tsp)
- Garlic cloves (2)
- Kosher salt plus (1 tablespoon)
- Turmeric, ground (1 teaspoon)
- Drinks
- Water (1 cup)
- Dairy
- Yogurt, plain (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 29, 2012 (11 months ago).
87 people saved this recipe.
