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
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!