Indian Spiced Coconut Black Eyed Peas
Serves: 4-6
  • 1 onion diced
  • 2 TB olive oil
  • 2 inches ginger, peeled and grated
  • 4-6 garlic cloves minced or grated (equal amount to ginger)
  • 1 heaping TB tamarind (or 2 TB lemon juice)
  • 2 tsp turmeric
  • 2 tsp chili powder
  • 2 tsp ground coriander
  • 1 can (12 oz) coconut milk
  • 4-5 cups cooked black eyed peas
  • salt to taste
  1. Heat oil in pot on medium heat. Add onion and cook until beginning to brown. (Cover occasionally or add small amounts of water to avoid sticking if necessary.) Lower heat to medium low.
  2. Add ginger, garlic, turmeric, chili powder, and coriander. Cook and stir for a couple minutes. Add tamarind and coconut milk. Increase heat and bring to a low bubble. Stir until tamarind is incorporated. Add peas and salt to taste. Cook over low or medium heat for approximately 10 minutes until thickened and well incorporated.
  3. *If using lemon juice wait and add this along with the peas.
Recipe by NextGoodMeal at