Black Eyed Peas in Tamarind and Coconut Curry Sauce is dairy-less, meatless, satisfying and comforting one-pot recipe from India. Enjoy!
Yields approx. 9 cups or 2 Liters
Cooking time: approx. 60 min
You need: a heavy bottomed stock pot with a lid, a food blender/processor, a bowl, a strainer and a frying pan
Notes: requires soaking overnight
- 3 cups (glasses, about 500g or about 1 Lb) dried black-eyed peas, picked over, washed, soaked overnight, and drained.
- 1 Tsp turmeric powder
- 8 cups (glasses, about 2 Liters) boiling water, divided
- 1 dried tamarind pulp cube, about 5 cm / 2 inch
- 1 large tomato, peeled and diced
- 2 Tbsp coconut oil
- 1 medium yellow or red onion, diced
- 1 piece of ginger about 3 cm or 1 Inch, peeled and grated
- 2 cloves garlic, peeled and minced
- 1 to 3 fresh Thai or cayenne chillies, stems removed and finely sliced
- 1 Tbsp dark brown sugar
- 2 Tsp ground coriander
- 1 to 2 Tsp red chilli powder or cayenne pepper
- 1 Tbsp sea salt
- 1 cup (glass) of regular or light coconut milk
- 2 Tbsp chopped fresh cilantro
In the beginning
- Take a heavy bottomed stock pot.
- Add to it the lobhia, the turmeric and 7 cups (approx. 1.7 Liters) of water.
- Turn the fire on to medium high and bring to a boil. It may take some time.
- After coming to a boil, reduce the fire to medium low.
- Partially cover the pot with the lid and simmer for 30 to 40 minutes or until the lobhia is soft.
- Turn off the fire, cover the pot and set it aside to cool off. Do NOT drain the water.
- While the stock pot is cooking…
- Soak the tamarind pulp in the remaining 1 cup / 240 mL of water (preferably warm) for 10 to 20 or even 30 minutes – depending on the quality of the pulp and the temperature of the water.
- Then, with your clean and washed hands, break down the pulp and squeeze the liquid out. The point here is to turn water into tamarind juice.
- Strain the juice with a fine strainer.
- Discard the pulp, seeds, and fiber.
- With a blender or a food processor combine the tamarind juice with the tomato and blend to a watery paste. Set aside.
- Take a frying pan, add the coconut oil.
- Turn the fire on to medium high.
- Wait a for a few beats and then add the onion.
- Cook it for 6 to 7 minutes, until brown. Caramelized is OK, too.
- Add the ginger and the garlic and cook for 1 more minute.
- Slowly and tenderly add to the pan the tamarind/tomato paste, the fresh chillies and the brown sugar.
- Stir the mixture well and cook for another 4 minutes.
- Turn off the fire and transfer the mixture to the stock pot containing the lobhia.
Back to the stock pot
- Turn the fire on to medium–high and add the coriander, the red chilli powder, and salt.
- Simmer, uncovered, for 10 minutes.
- Add the coconut milk and cook for 1 minute, until warmed through.
- Turn off the fire.
- Transfer the mixture to a serving bowl.
- Garnish with the cilantro and it’s done.
- Serve with brown or white Basmati rice or Naan bread. See notes.
Notes on Indian Black Eyed Peas in Tamarind and Coconut Curry Sauce
- Alternative to the stock pot: a Dutch Oven.
- If you want to make your own Naan bread, here’s a recipe/video.