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Monsoon Black-Eyed Pea Curry

A recipe from chef Aarti Sequeira has a delicious curry recipe that serves 4-6.
Monsoon Black-Eyed Pea Curry
Ingredients
  • 2 tablespoons sunflower oil
  • Kosher salt
  • 1 sprig curry leaves (about 16)
  • 2 tablespoons minced garlic (from about 5 cloves)
  • 1 teaspoon grated peeled fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¾ teaspoon paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon freshly ground black pepper (leave this out if you don’t like things spicy)
  • ½ cup canned diced fire-roasted tomatoes
  • 2 (15.5-ounce) cans black-eyed peas, drained and rinsed
  • 1 cup hot water
  • ¾ teaspoon dark brown sugar
  • ½ teaspoon tamarind concentrate, or 2 teaspoons lime juice
  • ¾ cup canned coconut milk
  • Small handful finely chopped fresh cilantro leaves and soft stems (about ¼ cup)
  • ½ medium yellow onion, finely diced (about 1 cup)


Chef Sequeira Monsoon Black-Eyed Pea Curry - Home & Family

Chef Aarti Squeira is back in the kitchen whipping up a delicious Indian curry with coconut rice and pairing it with a refreshing mint lime fizz.

Directions

1) In a large, preferably nonstick wok or pot, combine the oil, onion and a pinch of salt. Set the wok over medium heat and cook until you hear the onions sizzling. Give them a stir, and cook until deep golden brown and sweet-smelling, 10 to 12 minutes. Make sure you stir them (nearly continuously!) in the last few minutes to keep them from burning, and add a splash of water (carefully!) if they start to stick.

2) Add the curry leaves, garlic, and ginger, and cook for 30 seconds, until fragrant.
Now to add the spice mix. In a small bowl, combine the coriander, cumin, paprika, turmeric, and pepper. If you’re using a nonstick pan, sprinkle away. If not, then dissolve the spice mix in a little water, then add it to the pan. Either way, stir continuously for 30 seconds.

3) Carefully add the tomatoes (they will sputter), and stir well. Cook for a couple of minutes, smashing the tomatoes with your spoon, until thickened and nearly dry.
Add the black-eyed peas, hot water, sugar and ¾ teaspoon salt. Stir until well combined, and bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 10 minutes.

4) Stir in the tamarind concentrate and—my favorite part—that luxurious, creamy coconut milk. Simmer very gently, uncovered, for 8 to 10 minutes, just to thicken it up a bit. Taste for salt and finish with the cilantro.


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