This is a extremely easy but incredibly satisfying black-eyed pea curry that I served for a mid-week meal along with a bed of hot fresh cooked basmati rice. More often than not when I cook a meal, I end up spending a good few hours in the kitchen. Mind you, my knife skills leave something to be desired and I am easily distracted. As much as I enjoy cooking, there are times though that I just want to make something that takes little time at all, but still tastes special. I succeed with this dish.
Black-eyed peas have a rather unique earthy flavor that stands apart from other legumes. I often find myself craving them all curried up. Black-eyed peas, though they are whole beans, don't take very long to cook after an overnight soak either. Paired with hot, sour and tangy flavors, this is a winning curry that belies its simplicity.
This is my contribution to My Legume Love Affair, #65. This monthly event celebrating legumes was started by lovely Susan of The Well Seasoned Cook and is now administered by me. Denise of Oh Taste and See is kindly hosting this month.
|Black-Eyed Pea Tomato Curry|
|Recipe by Lisa Turner|
Published on November 6, 2013
Hot, sour, tangy and earthy flavors combine in this zesty, tasting and nourishing simple curry — great for easy weeknight meals
More black-eyed pea dishes from Lisa's Kitchen:
Black-Eyed Pea Patties with Chili Sauce
Black-Eyed Peas with Fenugreek and Tomatoes
Curried Black-Eyed Peas with Dried Mushrooms
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
On the top of the reading stack: various cookbooks as usual
Audio Accompaniment: Carbon Based Lifeforms