Black-Eyed Pea Curry with Coconut and Tomato

Name: Black-Eyed Pea Curry with Coconut and Tomato
Yield: 4
Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans); 1 tablespoon coconut, sesame or other oil; 1 teaspoon cumin seeds; 1 teaspoon brown mustard seeds; 1/2 teaspoon fenugreek seeds; 1 cinnamon stick; generous handful of dried curry leaves; 1 small red onion, diced; 2 to 3 green chilies, seeded and finely chopped; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 teaspoon paprika; 1/2 teaspoon amchoor powder (optional); 1/4 teaspoon cayenne; 1 large tomato, finely chopped; 2/3 cup coconut milk; 1 1/2 teaspoons sea salt, or to taste; fresh cracked black pepper to taste

Black-Eyed Pea Curry with Coconut and Tomato was pinched from <a href="http://foodandspice.blogspot.com/2014/10/black-eyed-pea-curry-with-coconut-and.html" target="_blank">foodandspice.blogspot.com.</a>

"Earthy, creamy and nutty black-eyed peas simmered in a fragrant cinnamon-spiked tomato and coconut milk curry with Indian seasonings..."

INGREDIENTS

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1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans)

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1 tablespoon coconut, sesame or other oil

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1 teaspoon cumin seeds

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1 teaspoon brown mustard seeds

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1/2 teaspoon fenugreek seeds

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1 cinnamon stick

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generous handful of dried curry leaves

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1 small red onion, diced

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2 to 3 green chilies, seeded and finely chopped

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1 teaspoon ground coriander

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1/2 teaspoon turmeric

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1 teaspoon paprika

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1/2 teaspoon amchoor powder (optional)

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1/4 teaspoon cayenne

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1 large tomato, finely chopped

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2/3 cup coconut milk

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1 1/2 teaspoons sea salt, or to taste

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fresh cracked black pepper to taste

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