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Black-Eyed Peas In Tamarind- Coconut Curry

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Ingredients

Adjust Servings:
3 cups black-eyed peas soaked overnight and drained
1 teaspoon ground turmeric
8 cups boiling water divided
2 inches piece dried tamarind pulp (or 1 tsp tamarind paste)
1 large tomatoes peeled and diced
1 tablespoon coconut oil
1 medium onion finely diced (red or yellow onion)
1 inch piece fresh ginger peeled and grated
2 garlic cloves minced
1 - 3 1 -3 serrano peppers (stemmed and finely sliced) or 1 -3 cayenne chile (stemmed and finely sliced)

Nutritional information

142.6
Calories
67 g
Calories From Fat
7.5 g
Total Fat
6.2 g
Saturated Fat
0 mg
Cholesterol
1036 mg
Sodium
15.8 g
Carbs
3.5 g
Dietary Fiber
2.6 g
Sugars
4.8 g
Protein
3196g
Serving Size

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Black-Eyed Peas In Tamarind- Coconut Curry

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    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Black-Eyed Peas in Tamarind-Coconut Curry – Imlee Lobhia


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    Steps

    1
    Done

    Combine the Peas, Turmeric and 7 Cups of the Water in a Heavy-Bottomed 6 Quart or Larger Stockpot or Dutch Oven Over Medium-High Heat and Bring to a Boil.

    2
    Done

    Reduce Heat to Medium-Low, Partially Cover, and Simmer For 30-40 Minutes, Until the Peas Soften. Remove from Heat and Let Stand While Preparing the Remaining Ingredients - They Do not Need to Be Drained.

    3
    Done

    Soak the Tamarind Pulp in the Remaining Cup of Water For 30 Minutes. Break Apart With a Fork and Squeeze the Pulp With Your Hand. Strain Through a Fine Strainer, Discarding the Solids.

    4
    Done

    Place the Tamarind Juice and Tomato in a Food Processor and Grind Into a Watery Paste. Reserve.

    5
    Done

    Warm Coconut Oil in an 8-in Skillet Over Medium-High Heat. Add the Onion and Cook For 6-7 Minutes Until Browned and Caramelized. Add the Ginger and Garlic and Cook For 1 Minute.

    6
    Done

    Slowly and Carefully Add the Tamarind-Tomato Paste, the Fresh Chiles and the Brown Sugar to the Frying Pan. Stir Well and Cook For 4 Minutes. Remove from the Heat and Transfer the Mixture to the Stockpot With the Black-Eyed Peas.

    7
    Done

    Return the Stockpot to Medium-High Heat and Add the Coriander, Red Chile Powder and Salt. Simmer, Uncovered, For 10 Minutes.

    8
    Done

    Add the Coconut Milk and Cook For 1 Minute or So, Until Warmed Through. Remove from Heat.

    9
    Done

    Transfer to a Serving Bowl. Garnish With the Cilantro. Serve With White or Brown Basmati Rice, Roti or Naan.

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