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Black-eyed pea curry with crisp shallots and curry leaves

Australian Gourmet Traveller recipe for black-eyed pea curry with crisp shallots and curry leaves.
Black-eyed pea curry with crisp shallots and curry leaves

Black-eyed pea curry with crisp shallots and curry leaves

Ben Dearnley
4 - 6
25M
45M
1H 10M

This earthy curry is sure to please vegetarians and carnivores alike. Adjust the amount of green chilli to your taste – if you prefer a mild curry, discard the seeds. Begin this recipe a day ahead to soak the black-eyed peas.

Ingredients

Crisp shallots and curry leaves

Method

Main

1.Heat ghee in a large saucepan over medium-high heat, add garlic, half the shallots and a quarter of the green chilli, and stir occasionally until tender and light golden (4-5 minutes). Add ginger, cumin, turmeric and curry leaves, stir until fragrant (1 minute), then add black-eyed peas and 1 litre cold water. Bring to the simmer and cook until black-eyed peas are just tender (20-25 minutes).
2.Meanwhile, process coconut, remaining shallot, remaining chilli and 1 tsp sea salt in a blender with 125ml water until smooth and combined (1 minute), add to curry mixture and simmer until creamy and well flavoured (10-15 minutes). Adjust seasoning to taste, remove from heat and stand for 10 minutes.
3.For crisp shallots and curry leaves, heat ghee in a small saucepan over medium-high heat, add shallots and stir occasionally until beginning to turn golden (2-3 minutes). Add mustard seeds, stir until they start to pop (30 seconds), then remove from heat, add curry leaves (be careful, oil will spit) and stir to coat. Spoon over curry and serve hot with chapatis and steamed rice.

Drink Suggestion: India pale ale. Drink suggestion by Max Allen

Notes

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