Black Eyed Peas Curry

Ingredients

3 cups black eyed peas

1 - 2 cups unsalted vegetable stock

1 bay leaf

1 tablespoon olive oil

1 chilli, seeded and minced

2-3 cloves garlic, chopped

1 teaspoon brown mustard seeds

1 cup diced tomatoes

1 teaspoon ground coriander

1/2 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon rock salt or to taste

Method

Cooking Black Eyed Peas:

Pressure Cooker Directions: Rinse beans well, add to pressure cooker, add bay leaf and unsalted water to cover the beans. Lock pressure cooker cover and bring up to high pressure. Cook for 4 whistles and leave to stand for 20 minutes. Drain the peas, reserving the liquid

Curry Directions:

1. Heat the olive oil in a large saucepan on medium low

2. Stir fry chopped, garlic and mustard seeds on medium heat until the seeds start to pop

3. Add the rest of the spices and stir for 1 minute. Add the diced tomatoes and stir fry until soft. Add the black eyed peas and 1 cup of stock to just cover the peas. Cover and cook for 10 minutes on medium heat.

4. Add more stock if needed and enjoy.