Serving black-eyed peas with collard greens is apparently good luck for the New Year. It's a tradition in the American South and around the world. Because the beans swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins and the collard greens paper money.
Whatever you think of that tradition, the meal I served was delicious enough for me and my dining companions and even a more nourishing dinner served up with some rice. I steamed the collard greens and sprinkled them with a bit of sea salt. It's a snap to put together too, which is a bonus when you are tired from lack of sunshine.
The black-eyed peas are moderately spiced with a bit of tangy tomato. The addition of coconut milk reduces the heat besides but feel free to ramp up the spices if desired. Many of us indulge somewhat over the holidays, so a wholesome but fulfilling dinner is most welcome to ring in the New Year. That's good luck enough for me because money can't buy happiness or prosperity.
|Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices|
|Recipe by Lisa Turner|
Published on January 5, 2016
A simple and delicious black-eyed pea curry simmered in a warm coconut milk and tomato gravy with smoky spices
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This is my contribution to My Legume Love Affair, a monthly event created by lovely Susan of The Well Seasoned Cook and now administered by me, and kindly hosted this month by Kalyani of Sizzling Tastebuds. I'm also sharing with Jac's weekly Meat Free Mondays event.
Other black-eyed pea dishes to enjoy:
Spicy Black-Eyed Pea Sambar
Black-Eyed Peas with Tamarind and Coconut Milk
Savory Black-Eyed Pea Pancakes (Poora)
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing