- 1 cup black eyed peas, dry
- 1 Tbsp. olive oil
- ¾ cup onion, diced
- 1 Tbsp. red curry paste
- 1 tsp. fresh ginger, grated
- 2 garlic cloves, minced
- 2 14-oz can diced tomatoes
- ¾ cup coconut milk
- 2 tsp. cumin
- ¼ tsp. cayenne pepper
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 cup collard greens, chopped
- 1 cup jasmine or brown rice, dry
- Cilantro and naan bread, for serving (optional)
- Soak black eyed peas overnight, drain the water and rinse. Or, you could do a quick soak. To do so, put dried black eyed peas in a medium saucepan, cover with water, and bring to a boil for 2 -3 minutes. Cover, remove from heat, and allow the black eyed peas to stand in the hot water for 60 – 90 minutes.
- Drain black eyed peas and return to the saucepan. Cover with fresh water and return to heat over medium-high. Once boiling, reduce to a simmer and cover, tilting the lid slightly to allow steam to escape. Cook for another hour or so, until the black eyed peas are tender. Drain water and set aside.
- Add olive oil to a large skillet over medium heat. Add onion and cook until soft, about 4 – 5 minutes. Stir in the curry paste, ginger and garlic. Stir constantly until fragrant, about 1 – 2 minutes.
- Add the diced tomatoes, coconut milk, cumin, cayenne pepper, salt and black pepper. Whisk to combine. Then stir in the collard greens and the cooked black eyed peas. At this time, start cooking your rice (if using).
- Cover curry and simmer for 20-30 minutes, until the collard greens have softened, stirring occasionally.
- Add a scoop of rice to four bowls and top each with a generous helping of curry. Sprinkle with cilantro and serve with a side of naan bread if desired.