Plato principal
Vegan Creamy Black-Eyed Peas Curry
35 minPara 4Nutri-Score B€
B
35 min
35 minVegan Creamy Black-Eyed Peas Curry
receta de
@ayurvedajagath
@ayurvedajagath
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
oilDespensa15 ml
mustard seedsEspecias5 g- turmeric (ground)Especias3 g
- hing (asafoetida powder)Especias1 g
onion (finely chopped)Frutas y verduras1 pieza- coriander powder (ground)Especias6 g
- cumin powder (ground)Especias4 g
- fennel powder (ground)Especias4 g
saltEspecias5 g- chilli powderEspecias3 g
black-eyed peas (cooked)Cereales400 g- garam masalaEspecias4 g
cilantro (chopped)Frutas y verduras15 g
coconut milk (blended)Bebidas200 ml
sunflower seeds (blended with the coconut milk)Frutos secos y semillas40 g- chickpea flour (besan, blended with the coconut milk)Despensa20 g
por ración
Nutrición
222kcal
- Carbohidratos
- 24 g
- Proteínas
- 8 g
- Grasas
- 11 g
lo que usará
Utensilios
Sartén
Batidora de vaso
Espátula
paso a paso
Preparación
- Paso 1
Bloom the spices
- Heat the oil in a pan and add the mustard seeds.
- Once they pop, stir in the turmeric and hing.
- Paso 2
Cook the onion
- Add the chopped onion and sauté until soft and golden.
- Paso 3
Add the ground spices
- Stir in the coriander, cumin and fennel powders, the salt and the chilli powder.
- Cook briefly until fragrant.
- Paso 4
Blend the creamy base
- Blend the coconut milk with the sunflower seeds and chickpea flour until smooth.
- Paso 5
Simmer the curry
- Add the cooked black-eyed peas and the blended coconut milk mixture to the pan.
- Stir well and simmer until the curry thickens.
- Paso 6
Finish and serve
- Stir in the garam masala and the chopped cilantro.
- Serve hot.