Spiced Black-Eyed Peas With Curry
Recipe: #18813
May 04, 2015
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Indian, Sunday Dinner, Gluten-Free Heart Healthy, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (86.3 g)
- Calories 136.2
- Total Fat - 5.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 23.1 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 4.5 g
- Sugars - 4.5 g
- Protein - 3 g
- Calcium - 100.2 mg
- Iron - 1.8 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a 4-qt. saucepan over medium-high heat. Add cumin and curry, cook stirring, until fragrant, about 2 minutes.
Step 2
Stir in flour, turmeric, paprika, and cook, stirring, until fragrant, 1–2 minutes.
Step 3
Stir in 2 3/4 cups water; bring to a boil. Stir in sauce and sugar, stir to dissolve.
Step 4
Add black-eyed peas, boil. Reduce heat to medium-low; simmer until thickened, 3–5 minutes. Stir in cilantro.
Tips
No special items needed.
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