Black-eyed Peas In Tamarind-coconut Curry - Imlee Lobhia

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 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 tomato, 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 thai peppers (stemmed and finely sliced) or 1 -3 serrano peppers (stemmed and finely sliced) or 1 -3 cayenne chile (stemmed and finely sliced)
• 1 tablespoon dark brown sugar
• 1 teaspoon ground coriander
• 2 teaspoons red chili powder
• 1 tablespoon salt
• 1 cup coconut milk (regular or light)
• 1 tablespoon chopped cilantro, for garnish

Recipe

• 1 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 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 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 place the tamarind juice and tomato in a food processor and grind into a watery paste. reserve.
• 5 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 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 return the stockpot to medium-high heat and add the coriander, red chile powder and salt. simmer, uncovered, for 10 minutes.
• 8 add the coconut milk and cook for 1 minute or so, until warmed through. remove from heat.
• 9 transfer to a serving bowl. garnish with the cilantro. serve with or brown basmati rice, roti or naan.