Blackeye Pea Curry

Name: Blackeye Pea Curry Recipe
Yield: 4
Ingredients: Olive Oil 2 tbsp (remove); Red Onion 1 diced; Cumin seed 1 tsp; Turmeric ground .5 tsp; Cowpeas (blackeyes) 3 cups cooked or 2 15 oz cans rinsed and drained; Red Ripe Tomatoes 1.5 cup diced; Cilantro raw 1/2 cup chopped; Chili powder .25 tsp (add more if you like it hotter); *Coriander seed 1 tsp ground; Juice of half a lime

Number of Servings: 4

Ingredients

Olive Oil, 2 tbsp (remove) Red Onion, 1 diced Cumin seed, 1 tsp Turmeric, ground, .5 tsp Cowpeas (blackeyes), 3 cups cooked or 2 15 oz cans rinsed and drained Red Ripe Tomatoes, 1.5 cup, diced Cilantro, raw, 1/2 cup chopped Chili powder, .25 tsp (add more if you like it hotter) *Coriander seed, 1 tsp ground Juice of half a lime

Directions

1) Heat the oil in a large skillet over medium heat. Cook the onion and cumin seeds until the onion is just beginning to brown and the cumin is fragrant, about 5 minutes.
2) Add the turmeric, coriander, and tomatoes with a pinch of salt. Cook the tomatoes until they start breaking down, about 10-15 minutes.
3) Add the peas, lime juice, , garam masala, chilli powder, and fresh cilantro. Cook until flavors combine and heated through, 5-10 more minutes.

Serving Size:�Makes 4 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving