“Southern US Lunch: Vegan Black-Eyed Pea Coconut Curry with Garlic Naan”

Allergens

N/A

Ingredients

• 2 cups cooked black
• eyed peas, rinsed and drained
• 1 cup full
• fat coconut milk
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish Garlic Naan:
• 1 cup warm water
• 2 1/4 tsp active dry yeast
• 3 cups all
• purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Olive oil for brushing

Instructions

1. In a large pot over medium heat, add olive oil and sauté onions until translucent.
2. Add garlic and ginger, cook for 1 minute.
3. Stir in turmeric, cumin, paprika, coriander, and cayenne pepper, cooking for another minute.
4. Add black eyed peas, coconut milk, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until peas are tender and sauce has thickened.
5. Prepare garlic naan while the curry simmers. In a large bowl, mix together warm water and yeast. Allow it to sit for 5 minutes until frothy.
6. Add flour, salt, and olive oil to the yeast mixture. Mix until combined, then knead dough on a floured surface for about 10 minutes or until smooth and elastic.
7. Cover dough with a damp towel and let it rise in a warm place for 1 hour.
8. Punch down dough and shape into small balls. Roll out each ball into an oval shape.
9. Preheat a grill or griddle to medium high heat. Brush naan with olive oil and cook until bubbles appear on the surface, about 1 minute per side.
10. Serve curry over garlic naan and garnish with fresh cilantro.

Chef’s Insight

This dish combines Southern US flavors with vegan ingredients, creating a satisfying and aromatic lunch option that doesn't compromise on taste.

Notes

For the best results, use freshly cooked black-eyed peas for this recipe.