Mushroom & Black-Eyed Pea Curry
1 hr 15 min
A spiced curry of mushrooms and black-eyed peas simmered in tomato broth until tender and aromatic.
| prepSoak 1 cup dried black-eyed peas overnight, or have 2 cups cooked or canned ready | ||||||||
| 240 ml dried black-eyed peas, soaked overnight | Simmer peas & shiitake, covered, 20–30 min until tender | Drain peas, slice dried shiitake, add with broth, simmer 5–10 min | Taste for salt, stir in cilantro, cover, steam 2–3 min | |||||
| 2 to 3 dried shiitake mushrooms | ||||||||
| 45 ml grapeseed or canola oil | Heat oil, toast cumin seeds & cinnamon 30 sec | Add garlic, cook 2 min until starting to color | Add onion, medium heat, cook 8 min until caramelizing | Raise heat, add mushrooms, cook 5 min until wilted | Stir in spices, cook 1 min | Add tomatoes, cook 5–8 min until orangey-red | ||
| 1 teaspoon cumin seeds | ||||||||
| 1 inch cinnamon stick | ||||||||
| 5 cloves garlic, thinly sliced | ||||||||
| 150 g chopped onion | ||||||||
| 225 g sliced mushrooms, baby bella or shiitake | ||||||||
| 2 teaspoons ground coriander | ||||||||
| 1 teaspoon ground cumin | ||||||||
| ½ teaspoon turmeric | ||||||||
| ¼ teaspoon cayenne or to taste | ||||||||
| 720 ml diced tomatoes | ||||||||
| 120 ml reserved black-eyed pea broth or water | ||||||||
| Salt, to taste | ||||||||
| 8 g chopped cilantro | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.