Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Black-eyed peas have long been one of my favorite legumes, adding a welcome earthiness to dishes comprised of tangy, zesty or spicy flavors that make them a wonderful base in curries. In this nourishing curry, earthiness takes the main stage with roasted eggplant and Swiss chard.

The eggplant isn't really the main star in this dish, but it does add texture and roasting the vegetable brings out a delightful hint of sweetness. Fried eggplant is enjoyable too, but roasting brings out a unique flavor profile that I don't find frying quite matches — it was so good just as is, with salt just out of the roasting pan, that it's a wonder any of the eggplant ended up in the curry. Next time I might try it in a salad to appreciate the goodness of this under appreciated vegetable.

Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Recipe by Lisa Turner Cuisine: Indian Published on August 15, 2016 Wholesome and nourishing, sweet and earthy black-eyed pea curry with Swiss chard and roasted eggplant Print this recipe Ingredients: 2/3 cup dried black-eyed peas (2 cups cooked) 1 large globe or Italian eggplant 1 bunch Swiss chard, trimmed and chopped 2 teaspoons olive oil 2 shallots, mined 2 green or red chilies, seeded and finely chopped 2 teaspoons curry powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard powder 1/2 teaspoon garam masala 1 medium tomato, finely chopped 5 tablespoons water, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 to 60 minutes. Take care not to overcook — the beans should be tender but not be falling apart. Drain and set aside. To prepare the eggplant, cut of the stem and bottom edge and then cut in half lengthwise. Score the flesh into diagonal 1-inch lines, then turn and score again until you have a diagonal pattern. Take care not to cut through the skin. Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water. Brush the eggplant with some oil and transfer to a roasting pan. Bake in a preheated 400° oven until the flesh appears collapsed and is wrinkly. Remove from heat and let cool for about 10 minutes, season with a bit of salt, and remove the flesh from the eggplant. If there is too much water, drain in a strainer. Set aside. Heat the oil over medium heat in the same saucepan used to cook the black-eyed peas. When hot, toss in the shallots and chilies and sauté for 2 to 3 minutes. Now add the spices and stir for another minute, until fragrant. Add the tomato, cook for another few minutes, and then add the eggplant and black-eyed peas, and cook for another few minutes, stirring often. Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted. Add more water as necessary. Add the lemon juice and salt to taste near the end of the cooking time. Remove from heat, cover, and let sit for a few minutes before serving. Makes 4 to 6 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by Shaheen and The VegHog.

Other black-eyed pea dishes to enjoy from Lisa's Kitchen:
Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices
Black Tea and Gingered Black-Eyed Peas
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices

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 Cuisine: Indian 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 Print this recipe Ingredients: 1 cup dried black-eyed peas 1 cinnamon stick 2 tablespoons sesame or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves, crumbled 1 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon ground mustard powder 1/4 teaspoon cayenne 1 small red onion, finely chopped 2 to 3 fresh chilies, seeded and minced 1 medium tomato, seeded and finely chopped 2/3 cup coconut milk 2/3 cup water 1 teaspoon sea salt, or to taste plenty of fresh cracked black pepper, to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the cinnamon stick and bring to a boil. Reduce the heat to medium-low and cover and simmer until the beans are tender - roughly 40 minutes. Drain and set aside. In the same pan, heat the oil over medium heat. Toss in the mustard seeds and cumin seeds and stir until the mustard seeds turn grey and begin to splutter and pop. Stir in the curry leaves and spices and fry for another minute or two. Add the onion to the pan and cook until softened, about 5 minutes. Add the chilies, stir for another minute, and then add the tomato and simmer for another few minutes to thicken. Stir in the black-eyed peas along with the coconut milk and water. Bring to a gentle boil and simmer, uncovered, until thickened to the desired consistency. Stir in the salt and black pepper and serve over piping hot fresh cooked basmati rice and steamed greens on the side. Makes 4 servings

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

Curried Black-Eyed Peas with Mushrooms and Coconut Milk

This is an easy weekday black-eyed pea dish that is mildly spiced. The creamy coconut milk goes so well with earthy black-eyed peas and tones down the heat of the spices. There is really no bean quite like black-eyed peas, and this recipe was the result of a sudden craving for them. The ingredient list might seem a bit long, but really this comes together in hardly any time at all. Mushrooms are always a favorite in my kitchen, so this dish highlights the goodness of succulent mushrooms combined with the beans, spices, tomatoes and coconut milk. Be sure to add this recipe to your bucket list. You won't regret it.

Curried Black-Eyed Peas with Mushrooms and Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on December 7, 2015 Simple and gently spiced black-eyed pea and mushroom curry simmered in a fragrant coconut milk and tomato sauce Print this recipe Ingredients: 1 cup dried black-eyed peas 2 1/2 cups water 1 cinnamon stick 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 small red onion, diced 1 to 2 cloves garlic, crushed or minced 1-inch piece ginger, grated or minced 1 to 2 red or green chilies, seeded and finely chopped 8 oz (225 g) button mushrooms, sliced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon amchoor (dried mango) powder (optional) 2 small tomatoes, finely chopped 2/3 cup coconut milk 2 teaspoons sea salt, or to taste fresh ground black pepper, to taste 1/4 cup fresh parsley, chopped Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan. Cover with 2 1/2 cups of water and add the cinnamon stick. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are just tender. This should take about 30 minutes. Remove from heat and set aside. In a non-stick skillet, heat the oil over medium heat. When hot, add the cumin and mustard seeds and fry until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and sauté for about 5 minutes until softened. Next add the garlic, ginger and chilies and sauté for another few minutes. Turn the heat up to medium-high and add the mushrooms to the pan. Stir and fry until they begin to brown and wilt. Add the ground spices to the pan, stir for 30 seconds, and then pour in the tomatoes and coconut milk. Simmer for about 10 minutes, until thickened. Bring the beans to a boil again, and add the mushroom coconut mixture to the pan along with the salt. Reduce the heat to medium-low and simmer uncovered for another 20 minutes or until the beans are tender and the curry has thickened. Stir in the black pepper and fresh parsley. Serve hot with steaming fresh cooked white basmati rice. Makes 4 to 6 servings

More black-eyed pea dishes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Black-Eyed Pea Sambar
Black-Eyed Peas with Potatoes and Tamarind
Black-Eyed Pea Tomato Curry
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

Spicy Black-Eyed Pea Sambar

One doesn't have to be of Indian descent to enjoy Indian cooking and flavors. In fact, although I was born and raised here in Ontario, Canada, it became my favorite cuisine by far to cook and eat only shortly after becoming vegetarian. And considering India has a strong vegetarian culture, it seemed like a perfect fit, especially for someone who appreciated food with finesse. I was amazed by the multitude of spices and styles and the vast array of not only mains, but appetizers, savory breads and desserts. The more I researched and experimented in my own kitchen, the more I was enchanted by the uniqueness and variety that characterize the different regions of Indian. When you factor in the influences from other nearby cultures and the crossover between the regions within Indian itself, the magic that one can work in their own home kitchen is awe inspiring.

As a result of British interests and control of Indian, Indian food was eventually popularized in Britain. Immigration also resulted in the popularity of Indian cooking world wide.

The vast majority of offerings at Indian restaurants I have encountered on this side of the globe seem to be heavily influenced by North India creations, often with an Anglo-Indian twist. But the availability of ingredients in the modern age make it possible for home cooks — or restaurants if they choose — to experiment with a variety of regional creations with attention to traditional preparations with or without a fusion twist.

Early on I became particularly smitten with South Indian dishes. North Indian dishes tend to be less spicy, and the focus is more on dairy and such popular cheeses such as paneer and breads such as naan and roti. Rice is a staple in both cuisines, but South Indian cooking gives rice a more primary role. Dosa, a fermented crêpe with rice and lentils is a staple, and fried fritters such as vada and steamed savory cakes like idli are also signature. Tamarind and coconut milk are often central to many of the dishes served and central to a traditional meal are soupy rasams and sambars which are a lentil and vegetable based thick soup-like course.

The sambar I feature here features earthy black-eyed peas rather than lentils, with tamarind for a sweet and sour element, a healthy dose of spices, including my homemade fragrant sambar powder, a bit of red pepper and some tomato for a bit of tanginess. This might not be the most traditional of creations, but it surely went well with some steaming hot basmati rice.

Spicy Black-Eyed Pea Sambar

Recipe by Lisa Turner Cuisine: South Indian Published on November 3, 2015 A thick and zesty south Indian black-eyed pea and tomato curry seasoned with an array of spices and flavored with sweet and sour tamarind Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1/4 cup tamarind pulp, soaked in 1 1/2 cups hot water for 1 hour 1 1/2 tablespoons oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 2 dried whole red chilies, broken into bits 1/2 teaspoon fenugreek seeds 1 teaspoon split urad dal 1/2 teaspoon asafetida small handful of dried curry leaves 1 small red onion, finely chopped 1/2 tablespoon fresh ginger, minced or grated 1 fresh red chili, seeded and finely chopped 2 to 3 teaspoons sambar powder, to taste 1 teaspoon turmeric pinch of cayenne (optional) 1 large tomato, finely chopped 1 teaspoon sea salt, or to taste 2 teaspoons coconut or brown sugar 1 red bell pepper, seeded and chopped 1/4 cup fresh parsley, chopped Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add a pinch of turmeric and bring to boil. Reduce heat to medium-low, cover, and simmer for 40 minutes or until the peas are tender but not falling apart. Drain and set aside. Meanwhile, soak the tamarind pulp in 1 1/2 cups of water for 40 to 60 minutes. Drain the water in a bowl through a sieve, pressing as much water out of the pulp as possible. Discard the pulp and set aside the water. In a large saucepan, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds, dried chilies, fenugreek seeds and urad dal. Stir and fry until the seeds darken a few shades and the mustard seeds turn grey and begin to pop. Stir in the asafetida, and then immediately add the onion. Sauté the onion for about 5 minutes until it is translucent. Add the ginger and fresh chili and continue to fry for another minute or so. Toss in the sambar powder, turmeric and cayenne if using, and stir for another minute. Stir in the tomato, salt, sugar and red pepper. Simmer, stirring often, until the mixture begins to thicken, about 5 minutes. Add the tamarind water along with the black-eyed peas and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 6 to 8 minutes to blend the flavors. Add more water as needed. Stir in the parsley and serve hot with rice and/or savory flat breads. Makes 4 to 6 servings

Other sambars to enjoy from Lisa's Kitchen:
Drumstick Sambar with Seared Eggplant
Vegetable Coconut Sambar
Bangalore Sambar with Toor Dal and Lima Beans
Tamarind Sambar

Black-Eyed Pea Curry with Coconut and Tomato

Humble preparations often steal much of the attention at the dinner table and black-eyed peas dishes certainly do just that. A particularly earthy legume, they just so happen to shine when served up for dinner with modest spicing, and in this case, some creamy coconut milk and robust tomatoes to fill everything out. Very easy to prepare, making it a good go-to recipe for days when there is little inclination or time to cook up something more elaborate, serve with some rice or other favored grain and a vegetable side and your mid-week meal turns into a veritable nourishing feast.

Black-Eyed Pea Curry with Coconut and Tomato

Recipe by Lisa Turner Cuisine: Indian Published on October 29, 2014 Earthy, creamy and nutty black-eyed peas simmered in a fragrant cinnamon-spiked tomato and coconut milk curry with Indian seasonings Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 tablespoon coconut, sesame or other oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1 cinnamon stick generous handful of dried curry leaves 1 small red onion, diced 2 to 3 green chilies, seeded and finely chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 1 large tomato, finely chopped 2/3 cup coconut milk 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until tender — about 40 to 50 minutes. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the cumin, mustard and fenugreek seeds. Stirring often, cook until the mustard seeds turn grey and begin to splutter and pop. Add the cinnamon stick and dried curry leaves, stir once, and then add the onion. Cook until the onion has softened — about 5 to 7 minutes. Stir in the chilies and stir for another 2 to 3 minutes. Now add the ground spices and stir for 1 minute until fragrant. Add the tomatoes and cook until softened and thickened — about 5 to 7 minutes. Pour in the coconut milk and simmer for another few minutes. Now stir in the black-eyed peas and simmer for another 10 minutes. Add water if necessary to achieve your desired consistency. Discard the cinnamon stick and season with salt and lots of fresh cracked pepper. Serve hot alongside a bed of fresh cooked white basmati rice or Indian flat breads and a side vegetable dish. Makes 4 to 6 servings

Other recipes featuring black-eyed peas from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Tomato Curry
Indian-Spiced Black-Eyed Pea Soup with Corn and Dill
Indian-Style Black-Eyed Peas with Roasted Squash
Black-Eyed Pea Salsa

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: unbelievable, ear bleeding noise next door

Black-Eyed Peas with Tamarind and Coconut Milk

Perhaps it is the promise of spring and the few days of sunshine that certainly mustn't be taken for granted after such a long and gloomy winter, as I've been inspired of late. Apart from organizing some piles and clutter that have accumulated around the apartment over the months, I've been spending hours focused around the kitchen, developing and testing recipes and attempting to document them in a timely manner here on this space. Mind you, I'm easily distracted at the best of times, and warmer weather isn't going to help that. Documenting my dishes is at times a daily struggle and, with a limited amount of hours in a day, I manage my similarly limited attention span as best I can.

Without further ado, my latest offering is this easy but most flavorful black-eyed pea dish. Cooking doesn't need to be an all-afternoon affair to produce something nourishing and vibrant for dinner. Serve with a simple lemon rice and a side vegetable dish for a meal that will be on the table in hardly anytime at all and devoured in much less time than that, although it really ought to be savored, each delectable bite at a time.

Earthy black-eyed peas are one of my favorite legumes to use in spiced up tomato-based curries. This time however, I was feeding my seemingly insatiable craving for anything coconut, so instead of a predominately tomato-based sauce, here the tomatoes combine with coconut milk and tamarind resulting in a creamy and spicy southern Indian style tamarind gravy that envelops the tender peas in a dynamic embrace.

In addition to the goodness that these delights add to any number of dishes, another benefit of cooking with black-eyed peas is that they take hardly any time at all to cook, and although I usually soak them overnight, you can get away with a shorter soaking time without adding too much onto the total cooking time.

Black-Eyed Peas with Tamarind and Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on April 21, 2014 Black-eyed peas simmered in a creamy and zesty southern Indian style tomato, coconut and tamarind sauce Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked) 2 tablespoons tamarind pulp, soaked in 1 cup hot water for 30 minutes 2 tablespoons ghee or oil 1 small onion, diced 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced or crushed 2 red or green chilies, seeded and finely chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 to 1 teaspoon Kashmiri or other chili powder 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 2 medium tomatoes, finely chopped 3/4 cup coconut milk 1/4 cup fresh parsley or cilantro, chopped 1 teaspoon sea salt, or to taste Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes or until the peas are tender. Drain and set aside. Meanwhile, soak the tamarind pulp in 1 cup of hot water for 30 minutes. Place a strainer over a small bowl and pour in the tamarind and water. Press to get as much of the pulp out as you can. Discard the pulp and set the tamarind water aside. Heat the ghee or oil in a medium saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes or until softened and golden. Stir in the ginger, garlic and chilies, and stir for another few minutes. Add the ground coriander, ground cumin, chili powder, turmeric and amchoor powder if using, and continue to stir for another minute. Now add the tomatoes and 4 tablespoons of the tamarind water. Simmer for 10 minutes or until the tomatoes are thickened. Now add add the coconut milk and simmer for another 5 minutes. Add the cooked beans to the pam and simmer for another 10 to 15 minutes. Add more water to achieve desired consistency. Stir in the fresh parsley or cilantro and salt to taste and simmer for another few minutes. Serve hot with fresh cooked white basmati rice and a vegetable side. Makes 4 servings

More black-eyed pea recipes from Lisa's Vegetarian Kitchen:
Black Tea and Gingered Black-Eyed Peas
Cinnamon Spiked Black-Eyed Pea Curry
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Curried Cauliflower and Black-Eyed Pea Soup

On the top of the reading stack: various distractions

Audio Accompaniment: Suduaya

Black Tea and Gingered Black-Eyed Peas

As much as I enjoy cooking, there are times when I just want a simple but delicious and nutritious solution for dinner. This dish is just the thing and especially suited to those times when you might be pressed for time and busy with other things. It is adapted from Raghavan Iyer's magnificent book 660 Curries. I've owned a copy for years but I never tire of it.

The original recipe called for chickpeas, but thanks to a suggestion from Siri, I used black-eyed peas instead as I had a craving for these lovely earthy beans. I was more than pleased with this dish and it will make a complete meal served with rice and a vegetable side if you like. It is fairly mildly spiced and the tea does add depth and a bit of complementary bitterness. The lime fills everything out with some tangy goodness. Smoky, peppery and earthy is how my husband described it.

Black Tea and Gingered Black-Eyed Peas

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on March 19, 2014 Simple spicy gingered black-eyed pea curry simmered in black tea; smoky, peppery and earthy Print this recipe Ingredients: 1 1/4 cup dried black-eyed peas (3 1/2 cups cooked) 2 tablespoons black tea leaves 2 tablespoons sesame oil 1 tablespoon cumin seeds 1/2 teaspoon brown mustard seeds 1-inch piece fresh ginger, minced or grated 1 large clove garlic, minced or crushed 2 green chilies, seeded and finely chopped 1/4 cup fresh cilantro, finely chopped 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) Instructions: Rinse the black-eyed peas and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan. Cover with fresh water, bring to a boil, reduce the heat to low, and cover. Simmer until the beans are tender, about 40 minutes. Drain and set aside. Bring 2 cups water to a boil over medium-high heat. Add the tea leaves, remove from heat, and allow the tea to steep for 5 minutes. Strain and discard the tea leaves. Heat the oil in a large saucepan over medium-high heat. When hot, toss in the cumin and mustard seeds and stir until fragrant and the mustard seeds turn grey and begin to splutter and pop. Toss in the ginger, garlic and chilies, and continue to stir for another minute. Now stir in the black-eyed peas, cilantro, turmeric, mustard powder and salt. Add the brewed tea and bring to a boil. Lower the heat to medium and simmer, uncovered, until the sauce is thickened — about 10 minutes. Stir in the lime juice, remove from heat, cover, and let sit for 5 minutes to allow the flavors to blend. Serve hot or warm with fresh cooked white rice. Makes 4 to 5 servings

Other black-eyed pea dishes from my kitchen that you may enjoy:
Indian Black-Eyed Peas
Curried Black-Eyed Peas
Black-Eyed Pea Salsa
Black-Eyed Peas with Potato and Tamarind

On the top of the reading stack: nothing in particular as I have too much blog work to catch up on

Audio Accompaniment: Marsen Jules

Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Black-eyed peas are often the legume I go to when I want an easy weeknight meal solution employing staples that I am likely to have on hand. This was another winning dish that went well with a bed of steaming hot buttered basmati rice. The sweet corn adds a nice textural and flavor contrast to the earthy black-eyed peas. The curried tomato base brings the whole dish together in one great big group hug.

Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2014 Sweet corn and earthy black-eyed peas simmered in a simple and zesty curried tomato sauce Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 2 tablespoons sesame oil 1 teaspoon cumin seeds 1/2 teaspoon ajwain seeds (optional) 1 medium onion, finely chopped 1-inch piece ginger, grated or finely chopped 2 to 3 fresh chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 to 1 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne pinch of asafetida (optional) 2 medium tomatoes, finely chopped 1 1/2 cups corn, fresh or frozen 1 to 1 1/2 teaspoons sea salt, to taste 1 tablespoon dried fenugreek leaves (methi), crumbled 1/2 teaspoon garam masala Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the beans are tender — about 40 minutes. Drain and set aside. Wipe the saucepan dry and add the oil. Heat over medium heat. When hot, toss in the cumin and ajwain seeds if using. Stir for a few minutes until the cumin seeds darken a few shades. Add the onion to the pan and stir for another 5 minutes or until the onion is softened. Add the ginger and chilies to the pan, and stir for another few minutes. Now add the turmeric, ground coriander, chili powder, amchoor if using, cayenne and asafetida if using, and stir for another minute. Add the tomatoes and simmer until they break down and thicken into a fairly thick sauce, stirring often — about 10 to 15 minutes. Stir in the black-eyed peas and continue to let the sauce simmer for a few minutes. Now add the corn and simmer until the corn is just tender, adding a little water as necessary to achieve your desired consistency. Stir in the salt, fenugreek leaves and garam masala and cover. Let stand for 5 minutes before serving. Makes 4 to 6 servings

More black-eyed pea recipes from Lisa's Kitchen:
Black-Eyed Pea Sambar
Black-Eyed Pea Tomato Curry
Black-Eyed Peas in an Indian Curried Soup
Savory Black-Eyed Pea Pancakes (Poora)

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Jan Jelinek

Curried Cauliflower and Black-Eyed Pea Soup

Serving black-eyed peas on New Year's Day is thought to bring good luck and prosperity for the upcoming year. Because they swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins as well. Frequently the peas are served with cooked greens, particularly collard greens, which symbolize money, and cornbread — representing gold. Whether these delightful legumes bring good luck or not, the meal was certainly an enjoyable one. I never need a particular reason to cook with black-eyed peas, but here's hoping for peace and inspiration for 2014.

Combining vegetables and legumes in a warming soup is a simple solution to providing a nourishing meal in the cold weather months and a cold and harsh winter it has been thus far. The curry spices not only add an extra layer of warmth to the soup experience, they lend an attractive coloring as well. Savour a bowl of this soup and focus on the warmth, rather than the frigid snowscape just outside your window.

Cauliflower goes especially well with north Indian curry spices; the taste and texture of this gently cooked vegetable absorbs the spices and provides a wonderful contrast with the sweet, earthly and slightly nutty flavor of the black-eyed peas. Simple, fragrant and bursting with goodness.

Curried Cauliflower and Black-Eyed Pea Soup

Recipe by Lisa Turner Cuisine: Indian Published on January 6, 2014 A fragrant, colorful and nourishing curried cauliflower and black-eyed pea soup that is as simple as it is delicious Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 1/2 tablespoons ghee, butter or olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 large shallot, finely chopped 2 red or green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri chili powder 2 cups cauliflower, cut into 1 1/2 inch florets 1/2 cup water 3 plum tomatoes, finely chopped generous handful of dried curry leaves, crumbled 3 to 4 cups water or vegetable stock 1/2 teaspoon garam masala juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh chopped parsley or cilantro for garnish (optional) Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until just tender — about 30 to 40 minutes. Drain and set aside. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the shallot, fresh chilies and ginger, and stir for a few minutes to soften the shallot. Now add the coriander, turmeric, cumin and chili powder, and stir for another minute until fragrant. Add the cauliflower and 1/2 cup water. Cook, stirring often, for 5 to 10 minutes until the cauliflower is just tender. Add the tomatoes and curry leaves, and continue to cook, stirring often, for another 5 minutes. Stir in the cooked black-eyed peas and pour in the water or vegetable stock (3 cups if you want a thicker soup or 4 cups for a thinner soup). Bring to a gentle boil, reduce the heat to low, and cover. Simmer for 10 to 15 minutes. Stir in the garam masala, lemon juice and salt. Cover again and let simmer for another few minutes before turning off the heat. Let the soup sit for a few minutes and then serve hot, garnished with parsley or cilantro if desired. Makes 5 to 6 servings

I'm sharing this soup with Ricki's Wellness Weekend.

More Indian cauliflower dishes you are sure to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Indian-Style Cream of Cauliflower Soup
Rice and Cauliflower Pilaf
Cauliflower and Pea Curry
Spicy Urad Dal with Cauliflower and Peas

On the top of the reading stack: The Vegetarian's Complete Quinoa Cookbook: From the Ontario Home Economics Association

Audio Accompaniment: Kolsch

Black-Eyed Pea Tomato Curry

This is a extremely easy but incredibly satisfying black-eyed pea curry that I served for a mid-week meal along with a bed of hot fresh cooked basmati rice. More often than not when I cook a meal, I end up spending a good few hours in the kitchen. Mind you, my knife skills leave something to be desired and I am easily distracted. As much as I enjoy cooking, there are times though that I just want to make something that takes little time at all, but still tastes special. I succeed with this dish.

Black-eyed peas have a rather unique earthy flavor that stands apart from other legumes. I often find myself craving them all curried up. Black-eyed peas, though they are whole beans, don't take very long to cook after an overnight soak either. Paired with hot, sour and tangy flavors, this is a winning curry that belies its simplicity.


This is my contribution to My Legume Love Affair, #65. This monthly event celebrating legumes was started by lovely Susan of The Well Seasoned Cook and is now administered by me. Denise of Oh Taste and See is kindly hosting this month.

Black-Eyed Pea Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on November 6, 2013 Hot, sour, tangy and earthy flavors combine in this zesty, tasting and nourishing simple curry — great for easy weeknight meals Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked) 1 tablespoon olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1-inch piece fresh ginger, minced or grated 2 to 3 fresh chilies, seeded and finely chopped 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon cayenne 2 medium tomatoes, finely chopped a few handfuls of dried curry leaves, crumbled 1/2 teaspoon garam masala pinch of asafetida (optional) juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, and cover. Simmer until the beans are tender but not breaking apart — about 40 to 50 minutes. When the beans are done, drain and set aside. Wipe the saucepan dry and add the oil. Heat over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the onion and fry, stirring often, for 3 to 4 minutes or until the onion is softened. Toss in the ginger and hot chilies, stir for 1 or 2 minutes, then add the coriander, turmeric, paprika and cayenne, and continue to stir for 1 minute. Stir in the tomatoes and curry leaves and simmer, stirring occasionally, until the tomatoes are softened and begin to thicken up — about 10 to 15 minutes. Stir in the black-eyed peas, garam masala, asafetida if using, lemon juice and salt. Simmer for another 5 minutes and serve hot with fresh cooked white rice. Makes 4 to 6 servings

More black-eyed pea dishes from Lisa's Kitchen:
Black-Eyed Pea Patties with Chili Sauce
Black-Eyed Peas with Fenugreek and Tomatoes
Curried Black-Eyed Peas with Dried Mushrooms
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

On the top of the reading stack: various cookbooks as usual

Audio Accompaniment: Carbon Based Lifeforms