- 200 g black-eyed peas
- 2 tbsp. coconut oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 3 green onions, chopped
- 1 sprig fresh thyme
- 2 tsp garam massala (or colombo)
- 1 tsp. sweet paprika
- 1 tsp. turmeric
- 2 tbsp. tomato paste
- 400ml vegetable stock
- 200ml coconut milk
- Salt and pepper to taste
Let’s start cooking by following these step-by-step instructions:
Preparation the Day Before:
Begin by immersing the beans in cold water. On the following day, proceed to drain and rinse them, followed by cooking the beans in an ample amount of water.
Subsequent Day:
In a skillet, sauté onion, garlic, green onion, and ginger using coconut oil as the base. Introduce the aromatic spices, pre-cooked beans, stock, and coconut milk to the mixture. Bring the amalgamation to a vigorous boil, then reduce the heat to a gentle simmer for a span of 15-20 minutes.
Presentation:
Serve this delightful creation with rice or in its unadorned form. Embellish with freshly chopped parsley, a subtle drizzle of vegetable yoghurt, and the option of chili oil for an added kick.
How to store this Curry ital de haricots cornille?
Place the remaining portions in an airtight container and store in the refrigerator. The dish retains its flavor wonderfully for up to five days. Remarkably, its flavor even refines over time, making advance preparation a fantastic option.
