Hello everyone, Vegan Tami is back again with another vegan recipe. This time I tweaked a recipe I found online for curried black eyed peas. Next month will be my year anniversary of becoming vegan and I have not looked back. I love the new foods I’ve learned how to make. They are so flavorful, filling without leaving me feeling bloated or sleepy. I love the level of energy these foods give me and you will too.
Alright let’s get busy. Let’s start with your grocery list below. I try to buy everything I can fresh and I never eat anything from a can. The fresher the foods you eat the more nutrients you get. Try never to overcook your meals. You will see in the “Let’s cook” portion of this blog that I never cook anything more than 10 -15 minutes except the black-eyed peas.
** I purchased my black-eyed peas at Wal-Mart. Make sure you buy them in the bag uncooked. Please do not use cooked or canned black-eyed peas.
** I purchase the big bags of “Royal” basmati rice from an international grocery store. Most of my dishes consist of rice so getting a large bag is normally much cheaper than buying a small bag of Royal rice at your neighborhood grocery store.
Soak the black eyes peas for one hour. Then rinse them well, place them in a pot with water and 1 tsp of salt. Make sure to have enough water to cover at least an inch above the peas. Bring to a high boil and then turn them down to a simmer. Cover them and let them cook for 40 minutes or until they are soft. Don’t let them get mushy.
Soak the rice in cold water for 15 minutes. Rinse well, then place in a separate pot with 2 cups of water and 1 tsp of salt. Cover and bring to a boil and then reduce the heat to a simmer. Let rice cook for 10 – 15 minutes or until all the water has evaporated and soaked into the rice. (please note, these instructions are for Royal Rice. If you have a different brand of basmati rice please cook it according to the directions on your box or bag)
Add oil, the cumin seeds, jalapeño and onions and cook at a medium heat until the onions are translucent, about 5 minutes. Then add garlic and ginger and cook for 1 – 2 minutes stirring occasionally. Add spices; turmeric, cumin, chili powder, garam masala, the 1 tsp of salt. Stir another 2 minutes. Add tomatoes, letting them cook for 5 – 7 minutes until soft and saucy.
Then add coconut milk and black eyed peas and cook for another 10 – 15 minutes. Taste your sauce and add additional salt if you need it. Add the cilantro and either serve over rice or add the rice to your pot and mix it all together. Either way tastes great.
You did it!!!! I’m so proud of you. I hope you enjoyed this dish and I look forward to sharing another vegan recipe with you next week.
Till next time. Hugs, Kisses and Healthy Eating,
~ Vegan Tami