Curried Black Eyed Peas & Rice
6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1/4 cup olive oil, plus more as needed
1 teaspoon. salt, plus more as needed
3 tablespoons curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.
Good to Know:
Curry powder is a mixture of spices with a bright golden hue and is made with a variety of spices, usually including turmeric, coriander, cumin, fenugreek, and chili pepper. Other common additions are ginger, black pepper, mustard seeds, curry leaves, and fennel seeds.
Curry powder may offer a variety of health benefits due to the numerous healthful spices it contains. It is said to have potent anti-inflammatory properties, improves heart health, may have anti-cancer effects and contains powerful antioxidants. Plus, it’s delicious so there’s no downside in my book!