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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Black-eyed Pea and Mushroom Curry Recipe

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This recipe for Black-eyed Pea and Mushroom Curry is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 15 oz. can of black-eyed peas
½ lb. fresh mushrooms, sliced
6 Tbsp. vegetable oil
1 tsp. cumin seeds
1 inch stick cinnamon
5 oz. chopped onions
3-4 cloves garlic, peeled and finely chopped
One 14 oz. tin diced tomatoes
2 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground turmeric
¼ tsp. cayenne pepper
Salt and pepper
3 Tbsp. chopped fresh cilantro (or parsley)
Directions:
Directions:
Heat oil in a frying pan over medium-high flame. When hot put in whole cumin seeds and cinnamon stick. Allow to sizzle for 5-6 seconds. Add onion and garlic. Stir and fry until onion browns at edges. Add mushrooms. Stir and fry until mushrooms wilt. Add tomatoes, ground coriander, ground cumin, turmeric, and cayenne. Stir and cook for a minute, then cover, turn heat to low, and let mixture cook for 10 minutes. Add black-eyed peas and 1 cup of water
Bring to boil, turn heat down, and simmer for 20-30 minutes adding salt, black pepper and fresh cilantro shortly before serving.
Personal Notes:
Personal Notes:
You might need to play around with the quantity of water or length of final simmer to achieve the consistency you prefer.
Serve with rice.
We like to have this with samosas (Trader Joe's does really nice ones) and a raita made with plain yogurt, cucumber and fresh tomato.
The dish keeps well and is wonderful the next day, hot or cold!

 

 

 

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