I like to make this curry in the summer. It’s not super spicy, although one could make it that way, and the flavors of coconut, fresh curry leaves, and tomatoes simply whisper warm weather to me.
I noticed this recipe on the Boston Globe’s “Dishing” blog last year. I could tell it was going to taste great, what with the coconut and Indian spicing, although I think their version doesn’t include the cayenne. The zucchini is my twist. It’s a good way to slip more veggies into my family’s diet.
You can used canned beans for this; I happen to cook dry beans in bulk with my pressure cooker and freeze them in small containers. Also, I’ve used small white northern beans and kidney beans in this recipe, but earthy black-eyed peas taste best, IMO.
Curried Black-Eyed Peas
Adapted from The Boston Globe
2 tsp. canola oil
1 tbsp. black mustard seeds
12 fresh curry leaves
1/2 tsp. turmeric
1 tsp. whole cumin seed
1 tsp. ground coriander seed
1/4 tsp. ground cayenne pepper
1 shallot, chopped finely
1 tsp. minced fresh ginger
1 can chopped tomatoes, drained (sometimes I use fresh tomatoes and eyeball the amount, maybe a cup and a half)
1 small zucchini, diced into 1/4″ cubes
1 cup reduced fat coconut milk
1 cup cooked black eyed peas
Salt, to taste
1. In a medium saute pan, heat oil over medium high heat. Add mustard seeds; when they finish popping, about 30 seconds, add curry leaves. They, too, will pop and sizzle. Immediately reduce heat to medium; stir in turmeric, cumin seed, coriander, and cayenne pepper and cook for 30 seconds. Add shallot, stir into spice mixture, and cook for about two minutes until softened. Stir in ginger and cook for another minute.
2. Add tomatoes and zucchini and cook until softened and the tomatoes begin to lose their moisture, about 4 or 5 minutes. Add coconut milk and cook for another five minutes or until sauce has thickened a bit. Stir in black-eyed peas and warm through. Add salt to taste. Serve curry with cooked rice, preferably basmati.
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