Spiced Black-Eyed Peas With Curry
Created by dienia b on May 4, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Recipe #18813
Ingredients
- 2 tablespoons oil (peanut oil)
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/4 cup chickpea flour (Indian)
- 2 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 teaspoon Worcestershire sauce
- 1 tablespoon packed brown sugar
- 2 cans (15 ounce) black-eyed peas (drained)
- 2 tablespoons finely chopped cilantro
How to Make
-
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.
Nutritional Facts
- 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