Curried Purple Hull Peas

Oh how I enjoy the challenge of walking into my kitchen and making dinner out of what I can see. No looking up recipes. No running to the store for the 2 ingredients I'm missing. I literally start throwing stuff in a pot and see what happens.

What happened tonight was perfect! I was craving Indian food (what's new?) and my pot gave me a delicious Indian inspired cuisine. I wrote everything down as I was throwing ingredients in so I could grace you with it's presence if it proved worthy.

Note: I didn't have coconut milk, ginger or cilantro on hand which, in retrospect, is the only thing that would have made this dish better (if I could just toot my own horn a bit).

1 package or 2 1/2 Cups of frozen purple hull peas, cooked according to package
3 cups bean cooking liquid

1 bay leaf
1 Tbsp olive oil
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
1 cup diced plum tomatoes (I cut up around 8 small tomatoes that measured at a cup)
1/2 cup soy milk
1 Tbsp curry
1 tsp ground coriander
1 tsp cumin
1 tsp ground mustard
1 tsp paprika
1/2 tsp turmeric
1/2 tsp Chinese five spice
1/2 tsp salt or to taste
  1. Heat the oil in a large saucepan on medium low
  2. Stir fry minced jalapeno and garlic
  3. Add the rest of the spices and heat thoroughly in the oil
  4. Add the diced tomatoes and stir fry until soft
  5. Add the purple hull peas, soy milk and enough stock to just cover the peas. Cover and cook for 10 minutes
  6. Serve immediately with jasmine rice

a mere few moments later...that's how good


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