There's a Guest Chef in My Kitchen

Rick used to do all the cooking around here, back when I was a beadmaker with my nose to the torch day in and day out. He still likes to cook, but I rarely let him into "my" kitchen anymore. That's just mean, right? So when he said he wanted to make his famous Curried Black Eyed Peas last night, I untied my apron and stepped to the other side of the counter, camera and notebook in hand. I think I'll let him cook more often.



Curried Black Eyed Peas

serves 6-8

1 yellow onion, chopped

1 T garlic, grated

1 T fresh ginger, grated

1 tsp cumin

4 tsp curry powder

2 roma tomatoes, finely chopped

2 cups vegetable broth or water

4 (15 oz) cans black eyed peas, drained and rinsed

1 tsp salt, or to taste

1 tsp maple syrup

2 cans lite coconut milk

1/4 cup cilantro, minced

2 T lemon juice

tamari to taste


Saute the onion in a little water, over medium heat, for 2-3 minutes (Rick actually used about a tablespoon of oil, but I would have stopped him if I'd been in the room.)

Add the garlic, ginger, cumin, and curry powder, and cook for a minute or so.

Add roma tomatoes, and cook until they start to break down.

Add the broth, and bring to a boil.

Add the black eyed peas, salt, maple syrup, and coconut milk, and simmer for about 10 minutes.

Just before serving, stir in lemon juice and cilantro.

Serve as a soup, or over rice or quinoa.




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