Don’t be put off by the long list of ingredients, this curry is a breeze to make. As long as you prepare yourself for the ample simmering time, you will be on the path to enjoying a complex curry with vivid flavors of ginger and cilantro. Moderately spicy, this dish is lifted by the citrus and certainly leaves you wanting more. Serve with lavash (or rice, if you must.) Dress up leftovers in the morning with a poached egg.
Adapted from Ruta Kahate’s book 5 Spices, 50 Dishes:
Goan Black Eyed Peas
6 cups cooked black eyed peas
sunflower or other neutral oil
4 yellow onion, minced
4 clove garlic, grated
4 inches of fresh ginger, grated
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. tumeric
1 tsp. cayenne
1/2 tsp. mace
1/2 tsp. red pepper flakes
2 1/2 c. passata or strained tomatoes
4 c. hot water
1 tbsp. salt
1 tbsp. sugar
4 cans coconut milk, cream tops separated
cilantro, 2 bunches
Grate ginger and garlic into a small bowl. Add powdered spices to same bowl and set aside (this will become your curry paste.) In a large, sturdy pot, heat oil and sautee onions until softened and browned. Add coconut cream top (previously removed from cans of coconut milk) as well as the bowl containing ginger, garlic, and spices. Stir carefully while letting the spices bloom. After 2-3 minutes, add tomatoes and let simmer for another 5 minutes.
Add black eyed peas to the mixture and stir. Add hot water, salt and sugar, and bring to a boil. Lower heat and simmer 20 minutes to reduce. Add coconut milk and simmer another 35-40 minutes.
Just before serving, stir in lemon juice, lime juice, and chopped cilantro, allowing to simmer just a few minutes longer. Use this time to adjust seasonings with salt & sugar, if needed. Once the flavors are married, serve and enjoy!