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Bean Curry

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I have secrets.  Delicious secrets.  There are many recipes I’ve made, a few that I’ve won ribbons for, that I’ve never shared.  (Not on purpose, mind you, I just forget!)  But I can hide this one from you no longer.  I stumbled across this old picture in my Garam Masala post while I was indexing all my recipes, and since it seemed so bright and cheerful I thought it would be a nice one to share with you now that the weather is bright and cheerful.

This was one of the first Indian dishes I ever made.  In fact, I think it was THE very first.  I can still remember the delicious flavor and how taken I was with the dish at first bite.  I know it seems strange to use black-eyed peas in a curry dish, but I promise you, it works.  I may keep secrets, but I wouldn’t lie to you.  This curry is fantastic!

Bean Curry

Printable recipe
Printable recipe with picture

1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1 large tomato, chopped
1/2 teaspoon turmeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half
1 cup vegetable stock or chicken broth
1 can black-eyed peas, lightly drained
2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan. Although it doesn’t show in the picture, the curry has plenty of sauce to go over your rice.  I recall draining it off for this plate to make a better picture.  That doesn’t count as a lie…does it? ;)

Makes 4 servings.  

Per serving (calculated with 1 cup white rice): 188 calories; 9.5 g fat; 23 g carbohydrates; 5 g fiber; 5 g protein; 10 Points Plus

Recipe source: Mel’s Kitchen Cafe

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

16 responses »

  1. Yum! I love curry and have created some dishes myself (believe it or not) trying to re-create something a friend made for me. I most certainly will try this recipe.

    Thanks,
    Kathy

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  2. The picture is gorgeous Veronica, and curry is something i have been enjoying alot lately. I wonder if i could replace the half and half with coconut milk? Probably… see, i am talking to myself on your blog..lol

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  3. Oooh, I HAVE to make this. It looks so good and the combination of spices is (I’m sure) divine.

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  4. You know, I don’t think I’ve ever had black eyed peas. Not by themselves, I’ve only had them in like a 16 bean mix or something. The flavors sound great!

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  5. I am reminded how much I love this dish!

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  6. I love anything with Garam Masala. Sometimes I just like to open the spice jar lid and take a big sniff. :) I am high on spice! :)
    By the way, here is my P90X review:

    http://www.melissalikestoeat.com/2010/04/1348p90x-complete.html

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  7. Seeing as how I spend the better part of every day thinking about curry, I really NEED to try this! Looks delicious!

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  8. I tried this for last night’s dinner and it was wonderful! The black-eyed peas were great. I now have a small jar of the Garam Masala made up and in my cupboard.

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  9. Miss Veronica!

    Okay I have to come here and say this because for about the 10th time I’ve tried to hit reply to your comments (via my email) and I get the no-reply error.

    Do this, please woman :)

    http://www.thehouseofsmiths.com/2011/01/tutorial-how-to-let-me-reply-to-your.html

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    • I don’t use my blogger profile to leave comments b/c I’m a wordpress user. Is there any way you can change the way comments are left, like with people entering their names, email and site? If not, I will use my blogger ID, despite it linking to a non-blog.

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  10. I am not a huge fan of black eyed peas, but I think this would be just as delicious with chick peas – don’t you think?

    I love Indian food – you just reminded me that I haven’t made chicken tikka masala in a while! :D

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  11. I’m always looking for new vegetarian meals and this one looks great! We love all things curry! :)

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  12. Pingback: Fully Loaded Vegetarian Salsa Chili | Veronica's Cornucopia

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