Coconut Curry Spiced Black Eyed Peas by Abigael Birrell

Ingredients:

• 2 cups black-eyed peas, dried
• 1 red onion, coarsely chopped
• 3 jalapeños, with stems and seeds removed
• ½ cup shredded, dried unsweetened coconut, covered with½ cup boiling water, set aside for about 15 minutes, and then drained
• 2 teaspoons fine kosher or sea salt
• 2 teaspoon cumin seeds
• 1 tsp coriander seeds
• ½ teaspoon ground turmeric
• ¼ tsp cardamom
• 2 tablespoons coconut oil
• 2 teaspoon black mustard seeds
• ¼ cup coconut milk
• 2 scallions, thinly sliced
• ¼ cup cilantro leaves

Directions:

Makes 6 cups.

In a large saucepan, cover the peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Add a pinch of salt and 3 cups of water and bring to a boil, uncovered, over high heat. Skim off and discard any foam that rises to the surface. Cook until peas are tender. Pour 1 cup water into a blender, and add the chopped onion and the chopped chilis. Add the shredded coconut, salt, cumin seeds, coriander seeds, cardamom and turmeric. Puree to make a rough paste. Set it aside.

Stir the coconut paste into the cooked black-eyed peas and simmer over medium-low heat, uncovered, stirring occasionally, until the flavors mingle, 5 to 10 minutes. Heat the oil in a small pan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping , about 30 seconds. Stir mustard seeds, oil and coconut milk into black eyed pea mixture. Sprinkle with sliced scallions and cilantro and serve warm.

Edible Magazine Bronx Edition, September 2016