Curried Black-Eyed Peas

By Micki Brown
Serves 4


2 pounds 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 -2 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


Over medium-low heat, heat the oil in a large sauce pan. Add the jalapeno and mustard seeds, stirring constantly, for about 1-2 minutes. Add the garlic and the rest of the spices and stir for about 1 minute. Add the diced tomatoes and stir for about 1 minute. Add the broth and black-eyed peas. Bring to a simmer and cook, covered, for about 10 minutes. If it becomes too dry, add a little water or broth. Serve and enjoy!