Black-Eyed Peas are supposed to be one of those foods to eat on New Year’s Day to bring good luck. After your Black Tie New Year’s Eve Party settle in and celebrate the New Year’s Day with our Black Thai Peas: Black-Eyed Peas in a rich and spicy Coconut Curry Sauce.
Black Thai Peas pictured here on a bed of steamed collards, kale, and the ancient grain turanicum.
5 cups cooked black-eyed peas
1 red onion chopped
1 cinnamon stick
1 teaspoon mustard powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 cup strained tomatoes ( We use Bionaturae Organic)
1 cup water
1 cup coconut milk (For coconut milk, we mix one 7 ounce package of Let’s Do Organic Creamed Coconut in 3 cups water)
salt and pepper to taste
In a large sauce pan mix all the ingredients together. Cook over medium heat, stirring occasionally until the liquid reduces down to make a thick stew. Remove the cinnamon stick. Serve with steamed collard greens and onions and a whole grain like rice, millet or wheat berries.