Coconut-Curried Black-Eyed Peas

From the archipelago nation of Comoros, situated in the Indian Ocean between Mozambique and Madagascar and once an important location in trade routes between Africa and Asia, ambrevades au curry, or curried pigeon pea, is a dish of many influences. But it also showcases essential ingredients in Comoran cooking: coconut and spices. The rich, aromatic, vegetarian curry was our starting point for this quick and simple recipe, but we opted to use black-eyed peas; you can, of course, use pigeon peas, though they may be a little harder to find (look for them in stores that offer Caribbean ingredients). To be efficient, prep the last two ingredients—the lemon juice and cilantro—while the curry simmers. Serve with rice or warm flatbread. Don’t use light coconut milk for this recipe.Regular full-fat coconut milk lends a tropical flavor and lushness to the otherwise lean curry. Be sure to stir the coconut milk well before use to mix in the fat that rises to the top.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the ginger, cumin, turmeric and cardamom, then cook, stirring often, until aromatic, about 1 minute. Add the tomatoes, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until the tomatoes are completely soft, about 5 minutes.

Step 2

Add the peas and stir to coat, then stir in the coconut milk and bring to a simmer. Reduce to medium and cook, uncovered and stirring occasionally, until the curry is slightly thickened, about 15 minutes.

Step 3

Off heat, stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the cilantro.