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Capetown Curry

What you need: 

1 pound dried black eyed peas
2 tablespoons oil
1 onion, diced
2 tomatoes, diced
1 tablespoon lemon zest
1 tablespoon curry powder
7 cardamon pods or 1 teaspoon cardamon powder
5 bay leaves
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons ground ginger
1 teaspoon turmeric
1 cup water
3 tablespoons tamarind paste
2 or 3 tablespoons brown sugar
3 veggie stock cubes
1 teaspoon Bragg's liquid aminos or salt

What you do: 

1. Quick soak and cook black eyed peas as directed on package. (about 2 hours).
2. Saute onion in oil for 5 minutes. Add the tomatoes, zest, curry powder, cardamon, bay leaves and remaining spices and saute another 5 minutes.
3. Add water, beans, tamarind paste and remaining ingredients and let simmer for about 30 minutes. Remove bay leaves and pods before serving.
Serve over basmati rice with a fresh chutney (onion, tomato and cilantro or parsley diced small added to 1/2 cup lemon juice, salt , sugar and a little water, and marinate for about an hour) Absolutely delicious! If you don't have the tamarind paste, try substituting it with lemon juice.
Source of recipe: This recipe is from a friend who lives in South Africa.

Preparation Time: 
20 mins, Cooking time: 2 1/2 hours
Cooking Time: 
2 1/2 hours


This was really good! I had a lot of black eyed peas that were ready to be used for something, and this was the perfect choice! I used a bunch of fresh chopped up ginger, in stead of the ginger powder, and added a red chili for the extra little kick, and also added a little less sugar. It was delicious! Will probably make this the next time I have some black eyed peas laying around.

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