Recipe

Black-Eyed Pea Curry with Kale and
Frizzled Shallots

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:

For the Black-Eyed Pea Curry:
● 1 tsp oil
● 1 yellow onion, diced
● 4 cloves garlic, minced
● 1-3 scotch bonnet or habanero peppers, seeded if desired and minced
(use gloves to handle)
● 3 sprigs fresh thyme
● 2 1/2 tbsp Jamaican curry powder (for homemade, see below)
● 1 – 1 1/2 tsp salt, to taste
● 1/2 tsp black pepper
● 1 lb (~4 small) yukon gold potatoes, peeled and diced to 1/2″ cubes
● 3 cups (30oz can) black-eyed peas, drained and rinsed
● 2 cups water
● 1 sheet kombu
● 1, 13.5 oz can coconut milk
● 2 cups Tuscan kale, stems removed and thinly sliced
● 1/4 cup lime juice (~2 limes)
For the Curry Powder:
● 2 tablespoons cumin seed

● 2 tablespoons whole mustard seed
● 2 tablespoons coriander seed
● 1 tablespoon fenugreek seed
● 1 tablespoon allspice berries
● 1 teaspoon ground ginger
● 1 teaspoon white pepper (or black pepper)
● 4 tablespoon ground turmeric powder

For the Frizzled Shallots:
● 2-3 large shallots, very thinly sliced
● 1⁄2 cup vegetable oil
● 1 teaspoon salt

Instructions:

1. Make the Curry Powder:
Toast the cumin seed, whole mustard seed, coriander, fenugreek, and allspice
berries in a dry skillet for 3-5 minutes, until the seeds are fragrant. Use a spice
grinder or a mortar and pestle to finely grind the spices, then mix them
together with the ground ginger, white pepper, and ground turmeric.

2. Make the Kombu Broth:
Rinse the kombu under cold water to remove any salt or impurities. Place the
seaweed and 2 cups of water in a pot. Heat over low heat for 20-30 minutes to
extract the minerals. Remove the seaweed and discard, saving the water for
the curry.

3. Cook the Onion and Garlic:
Heat a heavy-bottomed pot over medium-high heat and add the oil, onion,
and garlic. Saute until soft and translucent, about 5 minutes.

4. Build the Curry:
Stir in the scotch bonnet or habanero peppers, thyme, curry powder, black
pepper, and 1 teaspoon of salt, making sure everything is well-coated in the
spices. Let it cook for about 30 seconds. Add the potatoes and sauté for
another minute. Then, add the black-eyed peas, kombu-infused water, and
the coconut milk. Partially cover the pot, bring it to a simmer, and cook until
the potatoes are just fork-tender, about 12-15 minutes. Stir in the kale and cook
for another 5 minutes.

5. Fry the shallots:
Peel and slice the shallots into thin rings. Try to get uniform slices so the
shallots fry evenly. Toss the sliced shallots with salt, and lay on a paper towel
to absorb extra moisture.
Heat the vegetable oil over medium heat, until the oil is hot but not smoking,
around 350oF if you have a thermometer.
Use another paper towel to dab the shallots dry before adding them to the oil.
Fry them, stirring occasionally to prevent sticking, until they turn golden brown
and crispy. This should take about 5-7 minutes.
Use a slotted spoon to remove the shallots from the oil, and place them on a
paper towel-lined plate to drain. The shallots will continue to crisp up as they
cool.

6. Plate:
Serve the curry with rice and a wedge of lime, and top with the frizzled shallots.
Enjoy!