Black-Eyed Peas Curry


Serves 4-6


1 tablespoon vegetable or olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 large tomato, chopped

1/2 teaspoon ginger powder

1/2 teaspoon tumeric, optional

1/2 teaspoon salt, more to taste

1 teaspoon paprika

1 teaspoon garam masala

pinch of red pepper flakes

3/4 cup cream

1 cup vegetable or chicken broth

1 can (15 ounces) black-eyed peas, drained and rinsed

2 tablespoons fresh cilantro, chopped

basmati rice


1) Heat oil in large skillet over medium heat.  Add onion, saute 5 minutes or until translucent and beginning to brown.

2) Stir in garlic until fragrant, about 30 seconds, and then add tomato.  Cook for 2 minutes.  

3) Stir in ginger powder, tumeric (if using), salt, paprika, garam masala, and red pepper flakes; stir constantly for 30 seconds.  Add cream, broth, and black-eyed peas.  

4) Bring to a simmer and cook 5 minutes, stirring occasionally.  Stir in cilantro.  Serve over rice with more cilantro for garnish.  Enjoy!