Bean Curry

Yield: 6 servings

Prep Time: 10

Cook Time: 12

Total Time: 22

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1 large tomato, chopped
½ teaspoon turmeric
Pinch cayenne, or to taste
½ teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
¾ cup half and half
1 cup vegetable stock or chicken broth
1 can black-eyed peas, lightly drained
2 tablespoons chopped fresh cilantro

Instructions

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.
Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

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