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
Veronica's Cornucopia 
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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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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Hahaha, yes I think that would work. It might change the flavor profile a bit, but I think it would still be great! Let me know.
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Oooh, I HAVE to make this. It looks so good and the combination of spices is (I’m sure) divine.
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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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I am reminded how much I love this dish!
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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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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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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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I’m tickled pink that you already tried and enjoyed this! I’m so glad I could share the love with this recipe–thanks for letting me know! And you just might use that jar more than you’d think. You can use it in almost any Indian dish (I have more here https://veronicascornucopia.com/recipe-index/ethnic-cuisine/) and it gives it great flavor.
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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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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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Yes, I think that would be fine. I love Indian food too!
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I’m always looking for new vegetarian meals and this one looks great! We love all things curry! :)
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