Perhaps it is the promise of spring and the few days of sunshine that certainly mustn't be taken for granted after such a long and gloomy winter, as I've been inspired of late. Apart from organizing some piles and clutter that have accumulated around the apartment over the months, I've been spending hours focused around the kitchen, developing and testing recipes and attempting to document them in a timely manner here on this space. Mind you, I'm easily distracted at the best of times, and warmer weather isn't going to help that. Documenting my dishes is at times a daily struggle and, with a limited amount of hours in a day, I manage my similarly limited attention span as best I can.
Without further ado, my latest offering is this easy but most flavorful black-eyed pea dish. Cooking doesn't need to be an all-afternoon affair to produce something nourishing and vibrant for dinner. Serve with a simple lemon rice and a side vegetable dish for a meal that will be on the table in hardly anytime at all and devoured in much less time than that, although it really ought to be savored, each delectable bite at a time.
Earthy black-eyed peas are one of my favorite legumes to use in spiced up tomato-based curries. This time however, I was feeding my seemingly insatiable craving for anything coconut, so instead of a predominately tomato-based sauce, here the tomatoes combine with coconut milk and tamarind resulting in a creamy and spicy southern Indian style tamarind gravy that envelops the tender peas in a dynamic embrace.
In addition to the goodness that these delights add to any number of dishes, another benefit of cooking with black-eyed peas is that they take hardly any time at all to cook, and although I usually soak them overnight, you can get away with a shorter soaking time without adding too much onto the total cooking time.
|Black-Eyed Peas with Tamarind and Coconut Milk|
|Recipe by Lisa Turner|
Published on April 21, 2014
Black-eyed peas simmered in a creamy and zesty southern Indian style tomato, coconut and tamarind sauce
More black-eyed pea recipes from Lisa's Vegetarian Kitchen:
Black Tea and Gingered Black-Eyed Peas
Cinnamon Spiked Black-Eyed Pea Curry
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Curried Cauliflower and Black-Eyed Pea Soup
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