Plat
Vegan Creamy Black-Eyed Peas Curry
35 minPour 4Nutri-Score B€
B
35 min
35 minVegan Creamy Black-Eyed Peas Curry
recette de
@ayurvedajagath
@ayurvedajagath
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
oilÉpicerie15 ml
mustard seedsÉpices5 g- turmeric (ground)Épices3 g
- hing (asafoetida powder)Épices1 g
onion (finely chopped)Fruits et légumes1 morceau- coriander powder (ground)Épices6 g
- cumin powder (ground)Épices4 g
- fennel powder (ground)Épices4 g
saltÉpices5 g- chilli powderÉpices3 g
black-eyed peas (cooked)Céréales400 g- garam masalaÉpices4 g
cilantro (chopped)Fruits et légumes15 g
coconut milk (blended)Boissons200 ml
sunflower seeds (blended with the coconut milk)Fruits à coque et graines40 g- chickpea flour (besan, blended with the coconut milk)Épicerie20 g
par portion
Nutrition
222kcal
- Glucides
- 24 g
- Protéines
- 8 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Poêle
Blender
Spatule
pas à pas
Préparation
- Étape 1
Bloom the spices
- Heat the oil in a pan and add the mustard seeds.
- Once they pop, stir in the turmeric and hing.
- Étape 2
Cook the onion
- Add the chopped onion and sauté until soft and golden.
- Étape 3
Add the ground spices
- Stir in the coriander, cumin and fennel powders, the salt and the chilli powder.
- Cook briefly until fragrant.
- Étape 4
Blend the creamy base
- Blend the coconut milk with the sunflower seeds and chickpea flour until smooth.
- Étape 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.
- Étape 6
Finish and serve
- Stir in the garam masala and the chopped cilantro.
- Serve hot.