Ingredients

The following ingredients have 8 Servings
  • 14 oz black eyed peas ((canned or homecooked or frozen are all fine))
  • ½ medium onion ((diced))
  • 1 medium tomato ((diced))
  • 8 oz mushrooms ((quartered))
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • ½ head cauliflower ((separated into small florets))
  • ½ tsp cayenne
  • ½ tsp turmeric
  • ½ tsp paprika ((optional, for color))
  • ½ to 1 tsp garam masala
  • 1 cup cashew milk ((or coconut milk. You can make the cashew milk at home by blending ¼ cup raw cashews with ¾ cup water))
  • Salt to taste

Instruction

  • Place the tomatoes and onions in a blender with one mushroom. Blitz into a smooth paste. Add a bit of water if necessary to keep the blades moving, but add as little as possible. Set the paste aside.
  • Heat oil in a saucepan. Add cumin seeds and let them become fragrant, which they will in a few seconds. Add the tomato onion paste, and stir in the cayenne and turmeric and paprika, if using. Add the ginger garlic paste. Mix well.
  • Cook the tomato onion paste until it darkens and the liquid has evaporated. Add the cauliflower florets followed by mushrooms. Mix well.
  • Add a dash of salt. Cover and cook over medium-low heat until the vegetables are almost tender. Keep an eye and don't let the veggies burn. Add a quarter cup of water if they begin to stick.
  • Add the black eyed peas with two cups of the stock you cooked the peas in, or, if you used canned or frozen beans, just add water. Stir well and bring to a boil. Cover and continue cooking five more minutes or until the veggies are fully tender.
  • Stir in the coconut milk or cashew milk. Add salt to taste and the garam masala. This curry doesn't need much garam masala--just a tiny bit, so add a little at first, taste, then add more if you want.Let the curry warm through, then turn off heat.
  • Garnish, if you wish, with a couple of tablespoons of chopped cilantro.