This was the first recipe I tried out of my new favorite cookbook. It’s really close to the original, but I’ve made some slight adjustments after making it a few times for convenience and taste preference. Love the creamy tangy flavor of this one!
- 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
- 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.
- 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.
- *If using lemon juice wait and add this along with the peas.
Tamarind comes in lots of different consistencies and packaging….or fresh in the produce sometimes. Mine was a block of tamarind labeled as “wet tamarind seedless”. It cost $2.50 at an ethnic grocery store and will last a really long time. I cut a chunk off when needed, and wrap it back up to store in the fridge.
We ate this as a main dish with a flat bread. Even so, I think it was probably 6 servings spread over several leftover meals for us and the little one. He is a big fan of creamy turmeric recipes. Hmmmm….. maybe time for coconut cauliflower or samosa style baked potatoes soon!Tags: black eyed peas, indian recipe, plant based, vegan, vegetarian