BLACK EYED PEAS CURRY RECIPE
Black Eyed Peas Curry Recipe is rich, healthy, and very tasteful. Making it in an instant pot makes it super convenient and thus a perfect choice for lunch and dinner. Black-eyed peas curry offer flavor and nutrients. Serve it instantly or store it for later use; either way, it is tasteful and a great dish. This is easy to prepare Black Eyed Peas Curry Recipe that is so simple yet flavorful. It melts in your mouth with the warming spices and it is very hearty, perfect to serve on a chilly night. Both stovetop and 'no soaking' Instant Pot versions are...
Provided by Michelle Blackwood, RN
Categories Entrée
Time 30m
Number Of Ingredients 14
Steps:
- Skip if using the 'no-soak method' in Instant Pot. (Instructions following) Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). Soak for at least 4 hours or overnight.
- The following morning, drained water using a colander and rinse beans thoroughly.
- Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for about 1 hour until beans are tender. Reserve 21/2 cups of liquid from the cooked beans or substitute with 2 1/2 cups vegetable broth.
- In a medium saucepan, heat oil or vegetable broth over medium heat and add onion, garlic, green onions, ginger, and saute until onion is softened, stirring frequently, for about 3 minutes.
- Add tomato and thyme, curry powder, turmeric, cumin, cayenne and cook until fragrant. Add black eye peas along with the reserved liquid and stir. Bring to boil over medium-high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring.
- Wash and drain black-eyed peas and set aside. Remove the lid of the Instant Pot and press the sauté button. Heat oil and add onion, garlic, spring onion, ginger. and saute until onion is soft about 3 minutes.
- Add tomato and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook until fragrant. Add black eye peas along with vegetable broth and stir.
- Turn off saute mode, cover the Instant Pot, close the pressure valve by turning the vent on sealing and press Manual Mode(High Pressure) for 20 minutes. Allow naturally manual release for 10 minutes, then release vent to release remaining pressure. The pin will drop so you can open the lid. Check seasoning and serve.
Nutrition Facts : Calories 205, Carbohydrate 30, Fat 8, Protein 13
JAMAICAN BLACK-EYED PEA CURRY
This Jamaican black-eyed pea curry is so delicious. It's creamy, bursting with flavor, hearty, healthy and super easy to make. It's naturally gluten free and vegan. A must make recipe!
Provided by Eva
Number Of Ingredients 13
Steps:
- Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
- Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
- Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.
Nutrition Facts : Calories 217 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 618 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
KEEMA WITH PEAS AND RICE
Many versions of this minced meat recipe show up all-across India. Similar in style to chili, keema uses ground lamb (traditionally mutton) or beef that's slow simmered in fragrant spices and vegetables. We used garam masala and turmeric, but cardamom, cumin, coriander and cinnamon are also common additions.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
- Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
- Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
- Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.
Nutrition Facts : Calories 530, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 106 milligrams, Sodium 661 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 38 grams, Sugar 8 grams
THE MOROCCAN PITA SANDWICH (ZWT-9)
Found at the biggirlssmallkitchen website, this easy-fix & sure-to-be-tasty sandwich was featured by Kelsey Brown in a "Brown Baggin' It" article primarily directed at college students & the working masses who dine in "Break Rooms" more often than not. Kelsey said: "Make your fellow students or co-workers jealous when they're unwrapping their frozen "diet" entrées & you whip out this fresh, light & flavorful Moroccan Chicken Salad Sandwich in Pita Bread." Do not be intimidated by what may appear to be a complex set of ingredients. The ingredients are simple & the rest is a matter of spicing. Ingredient prep & assembly time was estimated. There was no cook time since the recipe begins w/pre-cooked chicken. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 15m
Yield 3 2 half pita servings, 3 serving(s)
Number Of Ingredients 17
Steps:
- In a med-sized bowl, combine chicken w/onion, herbs, olives & raisins. In a larger bowl, combine orange juice w/olive oil, garlic & spices. Stir vigorously.
- Add chicken mixture to the liquids & stir to coat. Do a taste test. If too dry or not enough "kick", adjust spices &/or olive oil to taste.
- Cut 1 pita bread round down the middle & open gently to fill. Smear inside walls w/mayo (or avocado) & stuff lightly w/lettuce. Fill ea of the 2 pita halves w/approx 1/6 of the chicken mixture & wrap them in foil. 2/3 of the meat mixture should be left for 2 more dys of pita sandwiches.
Nutrition Facts : Calories 856.1, Fat 40.4, SaturatedFat 7.3, Cholesterol 143.8, Sodium 771.7, Carbohydrate 71.8, Fiber 10.4, Sugar 21, Protein 56.4
KHEEMA MATAR (BEEF AND PEA CURRY)
An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.
Provided by This One Woman
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
- Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
- Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g
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