Curried Black Eye Peas

Being from Louisiana and Texas, I was raised on beans of every kind: red beans and rice, black eyed peas and collards, pinto beans, refried beans, and black beans. Basically, I love beans of any kind! Thankfully they are one of the best foods for your microbiome due to the high fiber content. I almost always have a pot of beans cooking, but I have been trying to branch out with my bean cooking methods. This is the result of that effort, marrying my love for beans with my love for curry. The ingredient list is long, but the cooking time is surprisingly short. This dish is delish served with collards and roasted sweet potatoes. Alternatively, it is good served over quinoa or rice.

Ingredients:

Prep into separate bowls:

Seeds

• 1 tsp mustard seed

• 1/2 tsp fennel seed

• 1 tsp cumin seed

• 1/2 tsp fenugreek seed

Ginger/garlic

• Grated ginger, about an inch of a root (1heaping tbsp)

• 5 garlic cloves, chopped

• 2 tbsp tomato paste

• 1-2 tbsp Entube curry paste

Spices

• 1 tsp cumin

• 1 tsp coriander

• 1/2 tsp garam masala

• 1 tsp curry powder

• 1 tsp salt

Veggies

• 1 1/2 cup onion, chopped

• 1/2 cup red bell pepper

• 1/2 cup celery, chopped

• 1 serrano or habanero pepper, minced

Have these items measured and ready to go:

• 2 cups dried black eye peas, SOAKED overnight

• 3 cups vegetable broth

• 2-3 cups water

• 1 chopped tomato (or 1/2 cup canned diced tomato)

• 8-10 dried curry leaves (if you have them) (I have used dried in past, but plan to use fresh next time)

• 1 apple, chopped

• 1/2 cup or more canned lite coconut milk (or regular fat coconut milk)

• Cilantro for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large soup pot or dutch oven and sauté the seeds until they start popping (about 1-2 minutes).

2. Add ginger/garlic stuff and sauté another 2-4 minutes adding veggie broth if it sticks to bottom of pan.

3. Add the veggies and the spices and sauté until the onions get a little soft (about 5 minutes), adding veggie broth as needed for sticking.

4. Add soaked beans, 2 1/2 cups veggie broth, 2 cups water, tomato, and curry leaves (if you have them).

5. Bring to a boil, then turn to medium and cook for 20 minutes.

6. Add apple and cook for another 15 minutes or so until beans are soft.

7. Add your preferred amount of canned coconut milk and stir.

8. Taste and adjust seasoning.

9. Garnish beans with cilantro, lime, and a dash of shredded coconut.