Indian Spiced Black-Eyed Peas with Tomato and Curry Leaves
- 1 cup dried black-eyed peas
- 2 T olive oil or ghee (use olive oil for South Beach diet)
- 1 tsp. brown or black mustard seeds
- 2 tsp. sea salt
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1/2 tsp. turmeric powder
- 1 cup slow roasted tomatoes (or use 1 cup chopped canned tomatoes or 1 cup chopped fresh tomato)
- 2 T tomato paste
- 1 tsp. green Tabasco sauce, or more (or use use fresh chopped green chile pepper)
- handful of fresh curry leaves
- 2-3 T thinly sliced green onion or chopped cilantro for garnish (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Black-eyed peas, dried (1 cup)
- Coriander, ground (1 1/2 tsp.)
- Cumin, ground (1 1/2 tsp.)
- Green onion or chopped cilantro (2 T)
- Tomatoes (1 cup)
- Canned Goods
- Tomato paste (2 T)
- Condiments
- Tabasco sauce, green (1 tsp.)
- Cooking & Baking
- Mustard seeds, brown or black (1 tsp.)
- Sea salt (2 tsp.)
- Turmeric, powder (1/2 tsp.)
- Dairy
- Olive oil or ghee (2 T)
- Frozen
- Curry, fresh leaves (1 handful)
Preparation
Read recipe preparation on kalynskitchen.com
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Published January 25, 2009 (4 years ago).
4 people saved this recipe.
