Indian Vegetarian Cooking

From An American Kitchen

Spicy Black-Eyed Pea Curry:

You may substitute aduki beans for black-eyed peas in this dish, and any vegetable goes well, too.

PREPARATION TIME: 10 minutes    COOKING TIME: 45 minutes     SERVES: 4

1 cup black-eyed peas

1 tsp. cayenne pepper

2 onions, peeled and chopped

1/2 tsp. ground cumin

2 potatoes, peeled and diced into 1-inch cubes

1/2 tsp. ground coriander

1 eggplant, cut into 1-inch chunks

1 cup coconut milk or 1/4 cup half-and half

1 tsp. curry powder

1/4 tsp. salt or to taste

1. Soak the black-eyed peas in water for 1 hour. Drain. In a 3-quart saucepan, simmer the peas in 5 cups of fresh water to cover. After 25 minutes, add the onions and potatoes. Add the eggplant 5 minutes later. Continue to simmer for 5 minutes, or until all the vegetables are tender.

2. Add the curry powder, cayenne pepper, cumin, coriander, cocunut milk, and salt. Simmer for 10 minutes until the flavors are blended.

3. Serve hot with rice, chapatis, or toast.

Per Serving

170 calories; 8g protein; 25g carbohydrates; 3.5g fat, 210mg sodium; 7.5mg cholesterol; 10g fiber

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