Black Eyed Peas Curry

Method7 steps · about 40 min

1. 1

   Step 1: Prepare the chopped onion, garlic, scallions, ginger, bell pepper, tomatoes and cilantro before heating the pan. Have the fully cooked peas and measured seasonings ready. Heat the 2 tbsp olive oil in a large skillet over medium heat.

   Uses 2 tbsp olive oil

2. 2

   Step 2: Add the chopped large onion (1), 4 garlic cloves, 4 scallions and 1 tbsp minced ginger to the oil from step 1. Sauté until the onion is translucent and the aromatics are fragrant.

   Uses Olive oil in the skillet · 1 large onion (chopped) · 4 cloves garlic, chopped · 4 scallion (chopped) · 1 tbsp of ginger (minced)

3. 3

   Step 3: Stir the chopped red bell pepper (1) into the aromatic pan from step 2 and cook for another 2 minutes.

   Cook bell pepper · 2 minUses Sautéed onion, garlic, scallions and ginger · 1 red bell pepper, chopped

4. 4

   Step 4: Add the 5 thyme sprigs, 2 chopped tomatoes, 1 tbsp chopped fresh cilantro and 1 tbsp curry powder to the pan from step 3. Stir through and cook for another minute.

   Cook curry and herbs · 1 minUses Aromatics and bell pepper in the skillet · 5 sprigs of thyme · 2 large tomato (chopped) · 1 tbsp fresh cilantro, chopped · 1 tbsp of curry powder

5. 5

   Step 5: Add the 3 cups already cooked black-eyed peas, whole Scotch bonnet (1), 400 ml coconut milk, 1 tsp Himalayan pink salt and 1 tsp black pepper to the pan from step 4. Bring to a rolling boil.

   Uses Vegetables, herbs and curry powder in the skillet · 3 cups fully cooked black-eyed peas · 1 scotch bonnet (can use fresh chili instead) · 400 ml of coconut milk (1 can) · 1 tsp black pepper · 1 tsp of himalayan pink salt

6. 6

   Step 6: Cover the curry from step 5 and simmer over low heat for 25–30 minutes, checking from 25 minutes. The liquid should reduce to a thick stew.

   Check curry thickness · 25 minUses Assembled cooked-pea coconut curry

7. 7

   Step 7: Remove the lid from the finished curry in step 6. Remove the woody thyme stems and whole Scotch bonnet before serving the curry hot.

   Uses Finished curry with the whole pepper and woody stems removed