This is a quick curry because there are no vegetables to clean and chop All ingredients are ones that can be stored on the shelf or freezer
Prep Time
35 mins
Dificult
Medium
Servings
7
Ingredients
Instructions
Mix black-eyed peas
coconut milk
corn
tomato paste
curry powder
sugar
and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat
stirring often
until curry sauce is heated through
about 5 minutes.
Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook
stirring occasionally
until rice is very soft
about 15 minutes. Drain excess water from rice.
Mix rice and curry sauce together in a large bowl.
Cook's Notes:
Make sure you use black-eyed peas (or other beans) that are canned in salt and water. Otherwise
if there is no salt in the beans it will cause a bland taste to the whole dish. The beans should be slightly saltier than the rest of the dish
just as the corn kernels are slightly sweeter. This balances to make it extra flavorful.
If you don't have Jamaican-style curry powder
use Indian curry powder and add a lot of ground fenugreek seed to it. If you don't have that either
I think it would still be good if you just use Indian curry powder
