LuAnn used canned, rather than cooked, dried black-eyed peas and tripled the amount, using 6 cups, rather than the 2 cups of cooked beans specified in the recipe. Also, the recipe called for 2 fresh tomatoes; I used 2 (15-ounce) cans of zesty diced tomatoes (with green chilies). I also increased the amount of garlic and cumin seeds and used olive oil, rather than generic “vegetable oil”. I omitted the red pepper and mint. I omitted the mint; had I had fresh cilantro, I would’ve added a few sprigs, chopped, just before serving. THE RECIPE BELOW REFLECTS THESE CHANGES.
LuAnn served the finished curry over brown jasmine rice with tostones (green plantains which are peeled, cut in 1-inch chunks, boiled, smashed, the fried until browned). Had I had some greens, such as collards or spinach, I would definitely have served those as a side also!
1 Tablespoon olive oil
2 teaspoons cumin seeds
1 medium onion, sliced thin
3 medium onions, minced
1 Tablespoon minced garlic
4 (15-ounce) cans black-eyed peas*
1 teaspoon sugar
1 teaspoon ground turmeric
1/8-1/4 teaspoon ground red pepper (I didn’t use; but the tomatoes were spicy, so they compensated)
2 teaspoons ground coriander
2 (15-ounce cans) zesty diced tomatoes
1 teaspoon garam masala
1 teaspoon grated fresh ginger
2 teaspoons lemon juice
Salt, to taste
Fresh cilantro sprigs (or coarsely chopped)
Grated coconut, garnish
In large saucepan, heat the oil over medium-high heat.
When hot, add the cumin seeds and toast them 2 minutes until darkened, but not burnt.
(There will a change in aroma that lets you know when the right stage has been reached).
Add the sliced onions and sauté until transparent.
Add the minced onions and garlic and cook until slightly browned.
Stir in all of the remaining ingredients, except the salt and garnishes; bring to a boil, stirring frequently, then reduce the heat to medium low and simmer for about 20 minutes, stirring occasionally.
Season with salt.
Garnish with cilantro and coconut.
Photo is from Food and Spice blog, and seems very similar to what I served.