New Year’s Black-Eyed Pea Curry

New Year’s Black-Eyed Pea Curry
Photo by Ben Fink

Ingredients

  • ¼ cup canola or grapeseed oil
  • 3 medium tomatoes, quartered
  • 3 15-½-oz. cans black-eyed peas, rinsed and drained
  • 1 Tbs. kosher salt, extra if needed
  • ½ tsp. freshly ground black pepper
  • 8 whole green cardamom pods
  • 1-inch piece cinnamon stick
  • + 14 more ingredients
    • 2 garlic cloves, finely minced or pressed through a garlic press
    • 1 cup water
    • ½ tsp. cayenne pepper
    • 6 whole cloves
    • 1-½-inch piece fresh ginger, peeled and grated
    • 1 tsp. ground cumin
    • ¼ cup plain yogurt
    • 1 tsp. ground turmeric
    • 1 Tbs. ground coriander
    • ½ tsp. Garam Masala
    • 2 bay leaves
    • 3 whole dried red chiles
    • 1 large red onion, finely chopped
    • ½ tsp. whole cumin seeds

Heat the oil with the cardamom, cloves, chiles, bay leaves, cinnamon, black pepper, and cumin seeds in a large heavy-bottomed pot over medium-high heat until the spices are fragrant, 1 to 2 minutes. Stir in the ginger and cook until it becomes fragrant and sticky, about 1 minute. Add the onion an...

View full recipe at Fine Cooking

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