Black Eyed Pea Curry

Ingredients

Curry:

• 2 Cups black eyed peas, boiled
• 1 yellow bell pepper, diced
• 2 large potatoes, peeled and cut into 1-2 inch chunks
• Himalayan salt (as desired)
• Coriander – to garnish

Paste:

• 1 brown onion, diced
• 2 chillies, halved (or more/less depending on your taste buds!)
• tsp turmeric
• tsp garam masala
• tsp ground cumin
• tsp curry powder (I used hot!)
• 1 large tomato, grated (slice the top off and grate only the tomato flesh – not the skin)
• 1 tsp garlic and ginger
• 2 tbsp extra virgin olive oil

To Make The Paste:

Saute the onions and chillies in the oil until translucent (soft). Add the turmeric, garam masala and cumin and stir well. Add a splash of water if it dries out too much. Add the curry powder and fry for a minute or two – but be careful it doesn’t burn! Add the grated tomato and stir in to form a paste. Again, add a little water if it is too dry. Add the garlic and ginger for a more fragrant paste. Now, you should have a lovely curry paste.

Method

Place the diced potatoes in a microwaveable dish, cover with water and cook for 8 minutes or until soft. Use a sharp knife to check if they are ready! Keep some of this water aside to add to your curry later. While the potatoes are getting done, you can make your paste. Add the diced bell pepper and finally the potatoes. Stir all the ingredients into the paste and then add some of the potato water to cover all the ingredients. Season with salt. Cover the pan and allow to simmer on a low heat for 10 minutes. Remove the lid and turn up the heat to allow the curry to thicken. You don’t want a runny curry!

Finally, garnish with fresh coriander and serve with rice, bread or just so!

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