This comforting vegan curry is a cinch to make and healthy too, because it’s packed with nutritious
black-eyed peas. The combination of spices and seeds give this dish a delightfully earthy and rich
flavour. Enjoy it with rice, roti or warm nan bread.
1.5 cups dry black-eyed peas (soaked and cooked until tender) I large onion chopped 1 large tomato chopped 2 tbs oil - I use coconut oil 1tsp garlic paste 1 tsp ginger paste 2 tsp cumin seeds 1 tsp chilli powder 1/4 tsp turmeric powder 1 tsp garam masala Salt to taste 2 tbsp coriander for garnish
1. In a pan, heat the oil. Add the cumin seeds and, as they start to turn colour, add the onions. Add a pinch of salt and saute the onions until they begin to brown. Add the ginger and garlic paste and saute for a couple minutes.
2. Add the chilli, garam masala, turmeric powder and cook for a minute stirring frequently, add tomatoes and saute over medium heat until they become mushy, this should take about five minutes.
3. Add the cooked black-eyed peas and 1.5 -2 cups of water. Let the dal come to a boil, simmer for ten minutes to allow the flavours to mix together, then turn off the heat and add chopped coriander if desired.
Serve with rice, roti or nan.
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