Curried Black-Eyed Peas

By Micki Brown
Serves 4

 

Yields1 Serving
 2 lbs fresh black-eyed peas, shelled and cooked
 1 tbsp extra virgin olive oil
 1 cup vegetable or chicken broth
 1 medium-large jalapeno, seeded, finely chopped
 2 tsp garlic, minced
 1 bay leaves
 1 tsp ground ginger
 1 tsp mustard seeds
 1 tsp ground coriander
 ½ tsp ground cumin
 1 tsp paprika
 ½ tsp turmeric
 ½ tsp sea salt
 1 cup canned or jarred diced tomatoes
1

Over medium-low heat, heat the oil in a large sauce pan.

2

Add the jalapeno and mustard seeds, stirring constantly, for about 1-2 minutes.

3

Add the garlic and the rest of the spices and stir for about 1 minute.

4

Add the diced tomatoes and stir for about 1 minute.

5

Add the broth and black-eyed peas. Bring to a simmer and cook, covered, for about 10 minutes.

6

If it becomes too dry, add a little water or broth. Serve and enjoy!

Ingredients

 2 lbs fresh black-eyed peas, shelled and cooked
 1 tbsp extra virgin olive oil
 1 cup vegetable or chicken broth
 1 medium-large jalapeno, seeded, finely chopped
 2 tsp garlic, minced
 1 bay leaves
 1 tsp ground ginger
 1 tsp mustard seeds
 1 tsp ground coriander
 ½ tsp ground cumin
 1 tsp paprika
 ½ tsp turmeric
 ½ tsp sea salt
 1 cup canned or jarred diced tomatoes

Directions

1

Over medium-low heat, heat the oil in a large sauce pan.

2

Add the jalapeno and mustard seeds, stirring constantly, for about 1-2 minutes.

3

Add the garlic and the rest of the spices and stir for about 1 minute.

4

Add the diced tomatoes and stir for about 1 minute.

5

Add the broth and black-eyed peas. Bring to a simmer and cook, covered, for about 10 minutes.

6

If it becomes too dry, add a little water or broth. Serve and enjoy!

Curried Black-Eyed Peas