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Mushroom & Black-Eyed Pea Curry

Name: Mushroom & Black-Eyed Pea Curry
Prep time: 20
Cook time: 45
Cuisine: Indian, South Asian

4.1

4.1 out of 5 stars (based on 18 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

16 ingredients

While you might be familiar with dishes like black-eyed peas and collard greens, this simple curry is a tasty, non-traditional way to cook black-eyed peas. These legumes are packed with protein, fiber, and folate,...

1 cup dried black-eyed peas, soaked overnight or 2 cups cooked or canned (see Chef Tips)
2 to 3 dried shiitake mushrooms (only if using dried black-eyed peas)
3 tablespoons grapeseed or canola oil
1 teaspoon cumin seeds
1 inch cinnamon stick
5 cloves garlic, thinly sliced
1 cup chopped onion
3 cups sliced mushrooms, baby bella or shiitake
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon cayenne or to taste
3 cups diced tomatoes
1 cup black-eyed pea broth or water
Salt, to taste
2 tablespoons chopped cilantro

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Nutrition Facts

Calories

204 cals

Fat

12 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

23 g

Sugar

9 g

Fiber

8 g

Protein

6 g

Sodium

897 mg

Directions

Drain and rinse the peas. Put into a saucepan with 2-3 dried shiitake mushrooms and add water to cover the peas by about an inch. Bring to a boil, then lower to a simmer and cook covered until just tender, about 20-30 minutes. Stir in ½ tsp salt once they are tender. Turn off the heat, cover, and set the peas aside to steam in their broth. This can be done ahead of time.
Meanwhile, heat the oil over medium-high heat in a wide saute pan or wok. Add the cumin seeds and cinnamon stick. Cook until the cumin seeds start to darken, about 30 seconds. Add the garlic. Cook, stirring until it starts to color, about 2 minutes. Add the onion, turn the heat down to medium, and cook until they begin to caramelize, about 8 minutes. Do not let them burn.
Raise the heat to medium-high and add the mushrooms. Cook, stirring until they wilt and loose their liquid, about 5 minutes. Add the ground coriander, cumin, turmeric, and cayenne. Cook while stirring for 1 minute. Add the tomatoes, and cook until the tomatoes have lost some of their juices and have turned an orangey-red, about 5-8 minutes.
While the tomato is cooking down, drain the black-eyed peas, reserving the broth. Slice the dried shiitakes. Add the cooked black-eyed peas, sliced shiitakes, and ½ cup of the reserved broth or water to the tomatoes. Cook until the peas are soft but not falling apart, about 5 -10 minutes, adding more broth if needed. The curry should be thick.
Taste for salt. Add the cilantro, mix and cover. Cook for a minute, then turn off the heat and leave to steam for a few minutes. Serve with Basic Brown Rice.

Chef Tips

In case of forgetting to soak the peas overnight, just wash them and follow the instructions in step one. Put them in a pan with twice their volume in water and cook covered with the dried mushrooms, until they are just tender, about 40-50 minutes.

If using canned black-eyed peas, the peas should be drained and rinsed. Discard the liquid from the can.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Mushroom & Black-Eyed Pea Curry