Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Black Eyed Pea Curry with Kale and Frizzled Shallots

There are some dinners that just hit every note. Cozy, bold, nourishing, and packed with flavor. This Black Eyed Pea Curry is exactly that kind of meal.

We start by building a rich Jamaican curry base with garlic, thyme, and warming spices, then simmer it with tender potatoes, creamy coconut milk, and hearty black eyed peas.

And then the finishing move. Frizzled shallots. Sprinkle those on top and the whole dish has crunch, depth, and that extra something that makes you keep going back for another bite.

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Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Black-Eyed Pea Curry:

• 1 tsp oil

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1–3 scotch bonnet or habanero peppers, seeded and minced

• 3 sprigs fresh thyme

• 2½ tbsp Jamaican curry powder (see below for homemade)

• 1–1½ tsp salt, to taste

• ½ tsp black pepper

• 1 lb (~4 small) Yukon gold potatoes, peeled and diced to ½" cubes

• 3 cups (30oz can) black-eyed peas, drained and rinsed

• 2 cups water

• 1 sheet kombu

• 1 (13.5 oz) can coconut milk

• 2 cups Tuscan kale, stems removed and thinly sliced

• ¼ cup lime juice (~2 limes)

For the Curry Powder:

• 2 tbsp cumin seed

• 2 tbsp whole mustard seed

• 2 tbsp coriander seed

• 1 tbsp fenugreek seed

• 1 tbsp allspice berries

• 1 tsp ground ginger

• 1 tsp white pepper (or black pepper)

• 4 tbsp ground turmeric powder

For the Sizzled Shallots:

• 2–3 large shallots, very thinly sliced

• ½ cup vegetable oil

• 1 tsp salt

No classes this week!

Cook Better, Live Better