Ingredients
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2 c. dried black-eyed peas
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2 tbsp. Olive oil
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1 large onion, diced
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2 stalks celery, diced
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1/4 cup red bell pepper, diced
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1 1/2 tbsp. fresh ginger, minced
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3 clove garlic, minced
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1 jalapeño pepper, seeded and diced
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2 tsp. Curry powder
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1 tsp. ground turmeric
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1 tsp. Smoked paprika
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1 cup cherry tomatoes, halved
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1 can coconut milk
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1 c. low-sodium broth
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4 cup kale, roughly chopped
- Garnish with cilantro and green onions
Instructions
Step 1
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then drain well.
Step 2
Meanwhile, in a large saucepan, heat the olive oil. Add the onion, celery, ginger, garlic and bell pepper and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add jalapeño, curry, paprika, turmeric and cook, stirring, until fragrant, about 2 minutes. Stir in the coconut milk and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, add the tomatoes and cook, stirring, until softened, about 5 minutes. As the tomatoes break down the sauce will thickened, about 20 minutes.
Step 3
Add the cooked peas to the sauce and cook over moderately low heat, stirring, until the peas are lightly coated, about 10 minutes. Fold in the kale and cook until wilted. Garnish with cilantro and scallions.
Step 4
Garnish with sesame seeds and green onions.
THYME TIP
Low sodium dieters, omit the salt during the cooking process and only add to taste at the end. Don’t like it spicy? Skip the jalapeño.
