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Black eyed peas in a Goan curry

Course: 
A delicious warming meal for cold winters nights. The best thing is leftovers taste even better. Serve with the Indian spiced cabbage salad, tamarind chutney and naan. So good. Add whatever winter vegetables you have on hand. I tend to have a heavier hand with the spices than this recipe calls for.
Ingredients: 

1 cup dried black-eyed peas or two 15-ounce cans, drained
2 tablespoons, canola oil
1 small yellow onion, minced (about 1 cup)
1 teaspoon coriander seeds, finely ground
1/2 teaspoon finely grated garlic (about 1 large clove)
1/2 teaspoon finely grated ginger (about a 1-inch piece)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne (I always start with the half the suggested cayenne, and then decide if it needs more. Mine didn’t.)
1/2 teaspoon cumin seeds, finely ground

1 teaspoon curry powder

1/4 cup minced tomato (1 small tomato)

2 cups (or 1 cup if using canned peas) hot water

1/2 teaspoon salt, or to taste if using canned peas
1/2 teaspoon sugar
1 cup canned coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice

1 cup chopped carrots or whatever winter roots you have on hand

Directions: 

If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain.

In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates. Add roots and cook 15 minutes. Add a little water if necessary to prevent burning.

Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.

Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

Credit: 
adapted from Smitten Kitchen which adapted from Ruta Kahate SF Gate