Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 1 medium onion (chopped)
  • 3 cloves garlic (finely minced)
  • 1 teaspoon freshly grated ginger
  • 1 large tomato (chopped)
  • 1/2 teaspoon turmeric
  • Pinch cayenne (or to taste)
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon Garam Masala
  • 3/4 cup half and half
  • 1 cup vegetable stock or chicken broth
  • 1 can black-eyed peas (lightly drained)
  • 2 tablespoons chopped fresh cilantro

Instruction

  • Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.
  • Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.