Black Eyed Pea Curry with Kale and Frizzled Shallots

This no-fail dinner hits all the marks, topped with crispy crunchy shallots no less! We’ll prepare this delectable dish with our guest chef – Dee Lennox and discuss the post-menopause stage.

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Black-Eyed Pea Curry with Kale and Frizzled Shallots

Servings: 6–8

Prep Time: 15 minutes

Cook Time: 40 minutes

Print the Recipe

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 and minced
  • 3 sprigs fresh thyme
  • 2½ tbsp Jamaican curry powder (see below for homemade)
  • 1–1½ tsp salt, to taste
  • ½ tsp black pepper
  • 1 lb (~4 small) Yukon gold potatoes, peeled and diced to ½" 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
  • ¼ cup lime juice (~2 limes)
• For the Curry Powder:
  • 2 tbsp cumin seed
  • 2 tbsp whole mustard seed
  • 2 tbsp coriander seed
  • 1 tbsp fenugreek seed
  • 1 tbsp allspice berries
  • 1 tsp ground ginger
  • 1 tsp white pepper (or black pepper)
  • 4 tbsp ground turmeric powder
• For the Frizzled Shallots:
  • 2–3 large shallots, very thinly sliced
  • ½ cup vegetable oil
  • 1 tsp salt

Instructions:

1. Make the Curry Powder: Toast cumin, mustard seed, coriander, fenugreek, and allspice in a dry skillet until fragrant. Grind and mix with ginger, pepper, and turmeric.
2. Make the Kombu Broth: Rinse kombu and simmer with 2 cups water over low heat for 20–30 minutes. Discard kombu and reserve broth.
3. Cook Onion and Garlic: Heat oil in a heavy pot over medium-high. Add onion and garlic; cook until soft, about 5 minutes.
4. Build the Curry: Stir in peppers, thyme, curry powder, black pepper, and 1 tsp salt. Add potatoes and sauté for a minute. Stir in black-eyed peas, kombu broth, and coconut milk. Simmer partially covered until potatoes are tender (12–15 minutes). Add kale and cook another 5 minutes. Stir in lime juice.
5. Fry the Shallots: Toss sliced shallots with salt and dry with paper towels. Heat oil to ~350ºF. Fry shallots until golden and crispy, 5–7 minutes. Drain on paper towels.
6. Plate: Serve curry over rice with lime wedges. Top with frizzled shallots.

Homemade | homemadecooking.com

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