Curry Black-Eyed Peas

Ingredients:
  • 4 or 5 onions, cut into large chunks (I use eighths)
  • 2 or 3 carrots, sliced thin
  • 1 bell pepper, sliced or diced
  • 2 Tbsp curry powder
  • 1 16-oz. can black-eyed peas, drained
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Preparation:

In a large skillet sauté the onions, carrots, pepper, and curry powder. Stir

  • and add enough water to prevent burning but not so much that the vegetables are
  • excessively steamed. Dump the black-eyed peas on top; fluff and serve when the
  • black-eyed peas have been heated. This dish is good with rice, almost any kind
  • of fruit, or by itself. Experiment with Different veggies and amounts of curry
  • powder, but the onions and black-eyed peas are what make it. Enjoy!

    Servings:
    Source: Paul Barker
    Submitted by: Recipe Group Member
    Date: May 26, 1995






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