I looove black eyed peas and eat them as often as possible! This simple curry takes no more than 20 minutes. It’s hearty, warming, and will keep you full for a while. Serve over brown rice, basmati rice, or a quinoa pilaf.
Black Eyed Pea Curry
adapted from Gourmet
1 medium russet potato, unpeeled, cut into 1-in pieces
2 c black eyed peas
1/2 c water
1 tsp ground ginger
1/2 tsp turmeric
1/2 brick extra firm tofu, drained and rinsed
1 tbsp olive oil
1 medium white onion, chopped
1 1/2 tsp curry powder
1/2 c lacinto kale, sliced finely
Boil potato in salted water until tender, about 10 minutes, then drain and set aside. Meantime, in food processor, blend water, 1/2 c peas, turmeric, and ginger until smooth. In large skillet, heat olive oil and saute onion and tofu for about 5 minutes. Add curry powder and saute for 1 additional minute. Add the potatoes, puree, and remainder of peas. Cook until 3 minutes. Add curry and cook until thickened about 5 minutes. If you would like more sauce, add additional water (1/4 c at a time) and cook down until desired consistency.