This an easy dish to make, making use of staples that most of us who cook Indian dishes on a regular basis will likely have on hand, and thus especially suited for busy weeknights or just days when you really don't feel much like cooking and failed to really plan ahead. Let me assure you though, it is delicious and the layering of spices with aromatic cinnamon really complements the natural earthy and nutty flavor of the black-eyed peas. Easy does not mean you have to sacrifice taste or nutrition. It can be served as the main dish for a rather simple meal with rice and flatbreads, or as part of a grander spread, because it is that good and will shine on the table and have your diners ready to eat once the lovely scents start coming from your kitchen.
Note: It is not absolutely essential that you soak the peas overnight as they do cook fairly quickly, but I would recommend soaking them for at least 4 to 6 hours to help break them down and speed up the cooking time.
|Cinnamon Spiked Black-Eyed Peas Curry|
|Recipe by Lisa Turner|
Published on February 16, 2013
Simple, spicy, delicious and aromatic cinnamon black-eyed pea curry
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More delicious and easy recipe ideas for black-eyed peas:
Curried Black-Eyed Peas
Black-Eyed Pea and Mung Bean Sambar
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Potatoes and Tamarind
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