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Printed Book:

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Curried Black-Eyed Peas

Heat oil in a large saucepan over medium-high heat. Add cumin seeds, stirring for 20–30 seconds, until the seeds are fragrant and begin to crackle. Reduce the heat to medium and add onion. Fry until transparent, then add garlic and ginger and stir-fry until soft. Add all of the spice powders, stirring for about 1 minute, until they release their aroma. Add tomato and raise the heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of your spoon, until you get a thick sauce. Add blackeyed peas, coconut milk and salt. Simmer, covered, for 5–7 minutes. Sprinkle cilantro on top and serve.

Ingredients:

1)

olive oil : 1 tablespoon

2)

cumin seeds : 1 teaspoon

3)

medium onion, diced : 1

4)

garlic cloves, minced : 3

5)

minced ginger : 1 tablespoon

6)

turmeric : 1 teaspoon

7)

cumin powder : 1 teaspoon

8)

chili powder : 2 teaspoon

9)

garam masala : 2 teaspoon

10)

ground corriander : 1 tablespoon

11)

tomatoes, diced : 3

12)

canned black-eyed peas, rinsed : 2.5 cup

13)

coconut milk : 1 cup

14)

sea salt, to taste :

15)

fresh cilantro, for garnish :

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