I have not been able to get enough curry lately! So, when I found this recipe for curried black-eyed peas I jumped at the chance to change up the protein from the usual chickpeas.
As you may remember from New Year’s, black-eyed peas are much quicker to make from dried than pretty much every other type of bean. Sort through them to be sure there are no pebbles, cover them with water and a pinch of salt, bring to a boil, then simmer for 30-45 minutes. That’s it! No soaking or long cooking time.
While your peas are cooking, you can finish the rest of this recipe. If you don’t already have rice ready to go then start that next.
I suggest getting all of your spices ready to go before you actually start cooking. The spices are definitely my favorite part of this recipe. They smell so amazing while they’re all coming together. And, of course, they taste pretty amazing too.
You can find the original recipe from Cilantro and Citronella right here. I doubled the recipe (of course), and while my pot was pretty full, I was definitely glad that I had enough for the whole week!
- (without rice) 215 calories, 10 grams protein, 34 grams carbohydrates, 8 grams fat, 4 grams fiber