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Slow cooker vegan black eyed peas
As seen on shahzadidevje.com.
This budget-friendly Slow Cooker Vegan Black Eyed Peas Recipe is a game-changer if you're looking for a hassle-free easy and healthy recipe. Super simple to pull off, family-friendly and brimming with Desi~licious flavours. It's the perfect pick to feed a crowd using humble pantry ingredients. Vegan, gluten-free and only 15 minutes of prep time required.
SERVES
6
Ingredients
- 2 cups black-eyed peas dry, uncooked
- 8 cups water
- 2 bay leaves
- 1-1/2 teaspoon salt
- 1 tablespoon olive oil extra virgin
- 1 teaspoon cumin seeds
- 3 teaspoons garlic fresh, crushed
- 1 onion large, medium sliced
- 2 teaspoons curry powder
- 2 teaspoons coriander powder
- 1 teaspoon paprika
- 1/2 teaspoon red chilli
- 1 black cardamon seeds, crushed
- 1 cup tomato sauce thick consistency, couli-style
- 1 cup cilantro fresh, chopped
- 1 lemon fresh, juice
Directions
Slow cooker:
- Rinse black-eyed peas well and add to slow cooker, along with water. Turn on the slow cooker and set on high.
Tarka (curry sauce):
- In a medium pan, add olive oil, cumin seeds and bay leaves. Fry on medium heat until lightly brown. They should release their scent. Be careful not to burn the seeds and leaves
- Add garlic and onion and fry until golden brown
- Stir in all the dry spices and salt and let sizzle for a few seconds
- Add the tomato sauce and mix well for one minute
- Pour the tomato-spice mixture into the slow cooker and stir well
- Cover and cook on high for seven hours
- Serve by garnishing with fresh cilantro and lemon juice
Notes:
- You want to ideally soak the black eyed peas overnight
- Use a thick couli-style tomato sauce to achieve that beautiful consistency
- Keep your salt intake in check by using more lemon juice and cilantro
- You can freeze this recipe. Simpy cool, transfer to an airtight container and freeze for up to one month
- Use fresh ingredients to pack in heaps of flavour
