Black Eyed Peas in Goan Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 180.6
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 202.9 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.2 g
- Protein: 2.8 g
View full nutritional breakdown of Black Eyed Peas in Goan Curry calories by ingredient
Number of Servings: 6
Ingredients
-
1 cup dried black eyed peas
2 tbsp canola oil
1 small yellow onion minced
1/2 tsp ground coriander
1/2 tsp grated garlic
1/2 tsp grated ginger
1/2 tsp ground turmeric
1/2 tsp cayenne
1/2 tsp ground cumin
1 small tomato minced
2 cups hot water
1/2 tsp salt
1/2 tsp sugar
1 cup canned coconut milk
2 tbsp minced cilantro leaves
1 tbsp lemon juice
Directions
Soak peas in water for 6-8 hours. drain.
In large sauce pan, heat the oil over medium-low heat and saute the onion until it turns dark brown, 8 min. Add the coriander, garlic, ginger, turmeric, cayenne, and cumin, and stir for 2 min. Add tomato and stir over low heat until it disintegrates.
Add the peas and mix well. Pour in water, then add salt and sugar and bring to boil. Turn the heat down to low, cover and simmer until peas are cooked through, about 20 min. Stir in the coconut milk and simmer uncovered or another 8-10 min.
Add the cilantro and lemon juice, simmer for 1 min and remove from heat. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user WOODRUFFJ.
In large sauce pan, heat the oil over medium-low heat and saute the onion until it turns dark brown, 8 min. Add the coriander, garlic, ginger, turmeric, cayenne, and cumin, and stir for 2 min. Add tomato and stir over low heat until it disintegrates.
Add the peas and mix well. Pour in water, then add salt and sugar and bring to boil. Turn the heat down to low, cover and simmer until peas are cooked through, about 20 min. Stir in the coconut milk and simmer uncovered or another 8-10 min.
Add the cilantro and lemon juice, simmer for 1 min and remove from heat. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user WOODRUFFJ.