This black-eyed pea curry was part of a three course meal that I served to my husband and best friend Basil. Hubby was sous chef that day and my thanks to him for his patience because I can be rather bossy in the kitchen. Everything has to be just right!
This dish was served with an elegant saffron rice and an avocado salad presented in the hollowed-out shells of the fruit. The light rice and cooling avocado salad tempered the complex heat that is a signature of this dish. Yet another successful Indian inspired meal.
Feel free to adjust the spices according to the amount of heat you can handle.
I am sending this off to lovely Susan of The Well Seasoned Cook who is celebrating the 50th edition of My Legume Love Affair. This popular event is still going strong. Legume loves will never run out of fantastic ideas if they scroll through the extensive roundups. Congratulations Susan!
|Black-Eyed Peas with Potatoes and Tamarind|
|Recipe by Lisa Turner|
Published on August 8, 2012
Rich and flavorful black-eyed and potato curry seasoned with tamarind and Indian spices
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On the top of the reading stack: Whir of Gold by Sinclair Ross
Audio Accompaniment: Bach