Another super nutritious black-eyed peas curry recipe. Curry base is almost same as most of the curry recipes I have posted, but still they taste different as they have different main ingredients in them.
Black eyed peas are packed with fiber and protein into each serving. They’re also a good source of several important micronutrients, including folate, copper, thiamine, and iron.
Other than above benefits it’s also promote weight loss, heart health and digestive system. So there are plenty of reasons to include them into our diet.
Curry’s are something you can enjoy with rice or flat bread. Curry is packed with flavours. I like to cook curry ones a week, especially at the weekends. whether it’s a vegetarian or non vegetarian curry we enjoy making and eating them.
Curry’s are warming food in winters, packed with ginger and garlic and masalas it generates heat in the body. You can find other curry variation on my blog by searching for “curry”.
Ingredients:
- 1 onion
- 2-3 cloves of garlic
- 1/2 tbsp of ginger
- 2-3 green chillis
- 200g of passata or half tin of tomatoes
- 1 tbsp of garam masala or meat masala
- 1 tsp cumin powder
- 2 tbsp white vinegar
- Half a tin of black eyed peas
- Half of green pepper (optional)
- 100g tofu, optional
- Salt to tatse
- Coriander to serve
Method:
- Fry some minced onions in a pan until they turn translucent then add paste of garlic, ginger and chilli, fry until raw aroma is gone
- Add tomatoes, vinegar and cook until oil separates from the onions.
- Add salt, turmeric and masala cook for 1-2 mins add peas, tofu and water double the amount as peas
- Either cook in slow cooker 6-7 hrs or pressure cooker for 15 mins or you also cook in a pan which will take about 20-35min on low heat
- Add green pepper in the end and cook for about 5 min, you can skip this if you want
- Serve with sprinkled coriander and rice or flat bread
- And enjoy!
Simple Yet Delicious 