I wanted to start off the new year with a great bean recipe. While eating beans are a superstition that are supposed to bring good luck, I wanted to do them more as a great healthy and comforting start. I also did Hoppin’ John and Black-Eyed Peas with Coconut Milk and Ethiopian Spices for the last two years and are also good dishes as well. It’s good to take a break from all of the treats from the holidays and get back on track. I went a little crazy myself and I want to get back to my healthy eating patterns.
This year I wanted to do another black-eyed pea dish from somewhere in the world. I wanted to choose a dish that you may not have heard of. In this case, I chose a curry because they are easy and delicious. This curry is a black-eyed pea curry called Lobia. I am using a recipe from Veg Recipes of India to start with. This is a flavorful recipe that uses a lot of spices and tomatoes for flavor. It’s missing some vitamin C, A and protein. Those can easily be fixed. Here are the original stats:
Here’s what I changed:
- I deleted the tomatoes and replaced with pumpkin puree.
- I added a red bell pepper and peas to increase the vitamin C.
- I reduced the servings to 6 to increase the protein.
- I will be serving this with brown rice to round out the calories
Here are the final stats:
Here is the final recipe:
- 1.5 cups dry black-eyed peas
- ½ inch ginger, finely chopped
- 2 to 3 medium garlic cloves, finely chopped
- 2.5 chopped red bell pepper
- 1 medium sized onion finely chopped
- 1/2 can pure pumpkin puree
- 1 or 2 green chilies chopped
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- 1 teaspoon coriander powder
- 3 cups water
- 2 tablespoons oil
- 1 to 2 tablespoon chopped cilantro
- 1 cup frozen peas
- Place the black-eyed peas in a pot with enough water to cover and soak overnight.
- Drain and rinse the peas and set them aside.
- Heat the oil in the pot and add all of the spices and cook for 30 seconds.
- Add in the chopped bell pepper, green chili, and onion and cook until the onion becomes soft.
- Add in the soaked peas, pumpkin puree and water and bring to a boil. Reduce to a simmer and cook for 40 minutes or until beans are cooked and the sauce is thick.
- Add in the frozen peas and stir.
- Stir in the chopped cilantro.
- Serve with brown rice.