Black-eyed peas are nutrition powerhouses and this simple Mushroom and Black-Eyed Pea curry is a tasty non- traditional way to use them. They are a really useful addition to the pantry when you want to add protein to veggie soups and stews as they are one of the few larger dried legumes that can be used without soaking if you forget to do so.
- Drain and rinse the peas. Put into a saucepan with 2-3 dried shiitake mushrooms and add water to just cover. Bring to a boil and cook covered until just tender, about 20-30 minutes. Add 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 sauté pan or wok. Add the cumin and cinnamon stick. Cook until the cumin starts to darken, about 30 seconds. Add the garlic. Cook stirring until it starts to color, about 2 minutes. Add the onions, and 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 stirring for 1 minute more. 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 5 minutes. Serve with Basic Brown Rice.
- 1 cup dried black-eyed peas, soaked overnight or 2 cups cooked or canned (see Ann’s tip)
- 2 to 3 dried shiitake mushrooms (only if using dried black-eyed peas)
- 3 tablespoons grape seed or canola oil
- 1 teaspoon cumin seeds
- 1 inch cinnamon stick
- 5 cloves garlic, thinly sliced
- 1 cup chopped onion
- 3 cups sliced mushrooms, portabella or shitake
- 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 leaves
Ann's Tips and Tricks
If you cannot or forgot to soak the peas overnight, just wash them and follow step one, but put them in a pan with twice their volume of 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.