Black eyed pea curry

New Year’s Day Lucky Curry

“Suppose I make a Black Eyed Pea Curry instead of Hoppin’ John?” I asked Mike a little hesitantly, worried … would this be construed as a vote against the South?  But like so many things lately, we both said at the same time… “I don’t really like Hoppin’ John, let’s try something new.”

So here’s a simple Spicy Black Eyed Pea Curry.  May your New Year be full of good luck and good fortune.

INGREDIENTS

• 2 cups dried black eyed peas, soaked and cooked
• 3 T Butter
• 1 large onion diced
• 1 jalapeno pepper diced (with seeds for extra spice)
• 1 T+ curry powder
• 1 1/2 t coriander
• 1 1/2 t cumin seeds
• 1 1/2 t mustard seeds
• 1 1/2 t turmeric
• 1 1/2 t chili powder
• 2 T rice flour
• 1 T  tamarind paste
• 1 15 oz can diced tomatoes
• 1 15oz can coconut milk
• 2 T cilantro chopped

DIRECTIONS

1. In a large pot, add butter over medium heat with onions, after a minute or so add jalapeno pepper. Cook until onions soften, 4-5 minutes.
2. Add in all the spices and stir together until the seeds begin to pop. Add the rice flour and stir together for a minute or so.
3. Stir in tamarind paste, diced tomatoes (with juice) and coconut milk.  Stir to combine and bring curry to a simmer.
4. Add cooked black eyed peas and season with salt, pepper and chopped cilantro.

Serve warm curry over rice and/or with fresh Naan bread

Note: photo of actual living room, Christmas 2015