Every year in the summer, fresh purple hull peas appear in farmer’s markets and a few supermarkets. They are related to black-eyed peas and look like them, except that they have a purple patch instead of a black “eye.” They’re also milder and creamier. My two favorite things to do with them are to use them in a simple salad like this one, or to put them in a curry. I’m not sure where I got this curry recipe. All I remember about it is that originally it had chicken in it. I imagine that after replacing the chicken with purple hull peas, I can now claim it as my own creation!
This is my entry for House Favorites this month.
Purple Hull Peas in Coconut Curry Sauce
1-2/3 cup fresh purple hull or black-eyed peas (or a 15.5-ounce can)
2 tablespoons canola oil
1 cup onion, diced small
6 cloves garlic, minced
1 tablespoon minced ginger
2 or 3 jalapeños, minced
1 sprig curry leaves, cut into thin strips
1 tablespoon cumin seeds
1 tablespoon ground coriander
1 teaspoon garma masala
1 teaspoon chili powder
1 teaspoon salt
1 cup coconut milk
1 cup tomato puree (I used an 8-ounce can of tomato sauce)
1/2 to 1 teaspoon amchoor powder
1/4 cup unsweetened dried coconut
Rinse the peas and transfer to a small sauce pan. Add just enough water to cover the peas. Bring to a low boil, then simmer until they reach your desired tenderness, about 10-15 minutes. Set aside.
Heat the oil in a large skillet to medium high. Sauté the onion for a minute or two until it’s starting to become translucent, then turn down the heat to low. Continue to cook until the onion is tender and golden, about 10 minutes. Turn the heat back up to medium and add the garlic, ginger, jalapeño and curry leaves. Cook for about 2 minutes. Add the cumin, coriander, garam masala, chili powder and salt. Cook for a minute.
Add the coconut milk, tomato puree and peas with their cooking liquid. Heat through. Add the amchoor powder and coconut and cook over low until mixture thickens slightly, about 10 minutes.