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Receta Easy Black Eyed Pea Curry
by Myra Byanka

Easy Black Eyed Pea Curry

I love east Indian food, but these days am not into using a bunch of hard to find ingredients, as I now live in a small town that has no ethnic foods to buy, except central American stuff. This recipe is Americanized for ease of prep and available ingredients.

Serve with rice and favorite flatbread.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: as a main with rice, naan, roti, flatbread

Wine and Drink Pairings: any good beer

Ingredientes

  • 1-2 T oil
  • 1 small diced onion
  • 2-3 cloves chopped garlic
  • 1 Roma tomato, seeded and chopped
  • 1 small potato, peeled and chopped
  • 1/2 tsp ginger powder
  • 1 T cumin powder
  • 1 T McCormick's Curry Powder or your choice
  • 2 cans black eyed peas, drained
  • 1/2 cup spinach, chiffonade, or frozen, chopped
  • 4 C veggie or chicken broth
  • 1 bay leaf
  • salt to taste
  • 1/2 C plain yogurt ( I use Greek)
  • Garnish: chopped cilantro

Direcciones

  1. Saute onions and garlic in oil.
  2. Add spices and cook a few seconds.
  3. Add broth and vegetables and peas.
  4. Add salt, if needed.
  5. Simmer, covered, 30 minutes, remove from stove.
  6. Stir in yogurt, top with cilantro.