Bean Curry

For 6 servings, Bean Curry keeps the list centered on canola oil, onion and garlic. Set aside about 22 minutes.

• Yield 6 servings
• Ready in 22 minutes
• Prep 10 minutes
• Cook 12 minutes

Ingredients

• 1 tablespoon canola oil
• 1 medium onion (chopped)
• 3 cloves garlic (finely minced)
• 1 teaspoon freshly grated ginger
• 1 large tomato (chopped)
• 1/2 teaspoon turmeric
• Pinch cayenne (or to taste)
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon Garam Masala
• 3/4 cup half and half
• 1 cup vegetable stock or chicken broth
• 1 can black-eyed peas (lightly drained)
• 2 tablespoons chopped fresh cilantro

Instructions

1. 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.
2. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

Give it a minute off the heat, then serve it while it is still hot.