Coconut Smothered Black-Eyed Peas

PeaThis is one of my favorite curry recipes. It is slightly adapted from page 318 of the cookbook, 660 Curries. It makes 4 servings.

 

 

 

 

 

 

 

Coconut Smothered Black-Eyed Peas

1 cup dried black-eyed peas
2 small red onions, 1 cut in half lengthwise and thinly sliced, 1 coarsely chopped
2 fresh green Thai, cayenne, or Serrano chiles, stems removed, 1 slide in half lengthwise, 1 coarsely chopped
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, reconstituted
1 1/2 teaspoons sea salt
1 teaspoon cumin seeds
1/4 teaspoon turmeric
2 tablespoons coconut oil
1 teaspoon black mustard seeds
12 medium-size to large fresh curry leaves

Place the black-eyed peas in a pressure cooker. Fill the cooker halfway with water and rinse the peas by rubbing them between your fingertips. The water may appear slightly dirty. Drain the water. Repeat 3 or 4 times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered over high heat. Skim off and discard any foam that rises to the surface. Stir in the sliced onion and the halved chile. Seal the cooker and shut the pressure to build up. When the cooker reaches full pressure, reduce the heat to medium-low and cook for about 20 minutes. Then, remove the cooker from the heat and allow the pressure to subside naturally (about 15 minutes) before opening the lid.

Meanwhile, pour 1/2 cup water into a blender jar, and add the chopped onion and chopped chiles. Add the coconut, salt, cumin seeds, and turmeric. Puree, scraping the inside of the jar as needed to make a slightly gritty green-speckled paste. Set it aside until the black-eyed peas are done.

Stir the coconut paste into the cooked black-eyed peas and simmer over medium-low heat, uncovered, stirring occasionally, until the flavors mingle, 5 to 10 minutes.

Heat the oil in a small skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Remove the skillet from the heat and add curry leaves – carefully, as they will spatter upon contact. pour this aromatic oil into the curry. Stir. Serve.

By my calculations – Per serving – Calories: 292, Total Fat: 10.9g, Sat. Fat: 9.1g, Carbs: 39.9g, Fiber 8.7g, Protein: 9.4g

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