Prep 20 mins
Cook 7 hrs
From "The Indian Slow Cooker" by Anupy Singla. Goa was originally colonized by the Portuguese. Coconut milk is used frequently in Goan cuisine. This was a really delicious meal, although I am not sure about the quantity of water, see Note. Use a 5 qt slow cooker for full amount, a 3 1/2 qt cooker if you halve the recipe.
- 3 cups dried black-eyed peas, sorted rinsed and drained
- 2 small tomatoes
- 1 large onion, peeled and cut into large chunks
- 2 inches piece ginger, peeled and cut into pieces
- 2 garlic cloves, peeled
- 4 -6 Thai peppers or 4 -6 serrano peppers or 4 -6 cayenne chilies
- 2 tablespoons ground coriander
- 2 tablespoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 9 cups water, see Note
- 1 (14 ounce) can coconut milk
- fresh cilantro (garnish)
- Put the black-eyed peas in the slow cooker - no need to presoak.
- Peel and chop the tomatoes (or do what I did - use canned).
- Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
- Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
- Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours).
- Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
- Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
- NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.
Loved it! Before putting everything in the slow cooker, I decided to fry the spices in some ghee for about 10 minutes, then added the tomato mixture and fried that up a as well. This really deepened the flavor in the end, I'm sure. I used 6 cups of water instead of 9, and this seemed like the right amount. It came out like a creamy bean curry, basically- somewhere between soup and chili in consistency. Served over quinoa and topped with mango chutney. Thanks for posting another great recipe from this cookbook!
What a delightful surprise! I used canned tomatoes, 6 cups of water, and only one pepper. I also added sliced carrots, celery, and a handful of coconut shredds. The result was a tasty thick-ish soup. The batch made a very full crockpot. I froze in small 3 cup bags for future meals and it's reheated wonderfully. This recipe is going into my meatless cookbook. Thank you for sharing the recipe!
PRMR!!! Very flavorable peas. As you note stated, I cut back the water by 1 cup. This was really intimadiating as so many ingredients but it was well worth the effort. I am not a huge fan of peas but these were good. Even one of my children enjoyed!!!