Makes 8 to 10 servings
This dish can be served warm with rice but is equally wonderful at room temperature.
1 tablespoon olive oil or vegetable oil
¾ cup diced carrots (about 2 small carrots)
- USC fires head coach Steve Sarkisian, former UW Huskies coach
- Seahawks coach Pete Carroll on Steve Sarkisian: ‘It breaks my heart’
- Seahawks’ Pete Carroll ‘baffled’ after late collapse vs. Bengals
- McMenamins Anderson School grand opening is Thursday
- Seattle council candidate alleges political shakedown by developer
Most Read Stories
¾ cup diced yellow onion
1 tablespoon peeled and minced fresh ginger
2 to 3 cloves garlic, minced
1 Granny Smith apple, cored and diced
1 pound dried black-eyed peas, rinsed and picked through (soaked overnight, if needed)
5 cups water
1½ tablespoons hot curry powder or garam masala
2 teaspoons sea salt
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 large juicy orange
½ to ¾ cup canned unsweetened coconut milk, shaken
½ cup fresh cilantro
Garnish: chopped red onion, chopped fresh jalapeño, lime wedges
1. Heat oil in a large, heavy-bottomed pot over medium heat; add carrots, onion, ginger, garlic and apple. Stir and let cook about three minutes, being careful not to burn. Add black-eyed peas, water, curry powder, salt, cumin and black pepper; stir and bring to a boil. Skim the froth, decrease heat to medium-low, and simmer about 40 minutes, until peas are almost tender. Stir occasionally, mashing some of the peas against the side of the pot for creaminess. Add more water, as needed, if peas are dry.
2. Add zest from one-quarter of the orange, then cut orange in half and squeeze juice into the peas. Add coconut milk and stir. Simmer, covered, for another seven to 10 minutes, until peas are tender. Taste peas and adjust the seasonings as needed. Pour peas into a large serving dish. Garnish with cilantro, red onion, jalapeños and lime wedges.
Adapted by The News & Observer, Raleigh, N.C., from “A Mouthful of Stars,” by Kim Sunee (Andrews McNeel, 2014).