Cooking at Every Stage: Black Eyed Pea Curry with Kale and Frizzled Shallots

6 MINUTE READ 50 MINUTE WATCH.

Black eyed peas are packed with protein, fiber, and an array of vitamins and nutrients. They are traditionally eaten on New Year’s Day for good luck, but these mighty beans are delicious all year long. You won’t need good luck or special skills to get the most out of this cooking class.

In this installment of “Cooking at Every Stage,” the chefs at Homemade—the largest livestream cooking community in the world—create a black eyed pea curry with kale and frizzled shallots.

This virtual cooking class is part of a free, six-part culinary series that teaches you how to make delicious meals built around some of the ingredients in her life STAGES. For example, the kombu (also known as kelp) in this recipe contains iodine, a mineral that’s found in greater quantities in our postmenopause supplement.

If you’re in the postmenopause stage, or know someone who is, you’ll want to hear from guest chef Dee Lennox as she shares her experiences with menopause and beyond.

Below, you’ll find a video of the full Black Eyed Pea Curry class, plus the recipe. We invite you to cook alongside Chef Dee and hear her insights.

“My body thanks me for every good choice that I make. Every good thing that I put in it, my body says thank you. It helps me to get through this stage.”

- Chef Dee Lennox

Own your stage and get cooking.

Black-Eyed Pea Curry with Kale and Frizzled Shallots

“This is love in a pot.”

- Chef Dee Lennox

Servings: 6-8

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

For the Black-Eyed Pea Curry:

• 1 tsp oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1-3 scotch bonnet or habanero peppers, seeded if desired and minced (use gloves to handle)
• 3 sprigs fresh thyme
• 2 1/2 tbsp Jamaican curry powder (for homemade, see below)
• 1 - 1 1/2 tsp salt, to taste
• 1/2 tsp black pepper
• 1 lb (~4 small) yukon gold potatoes, peeled and diced to 1/2" cubes
• 3 cups (30 oz can) black-eyed peas, drained and rinsed
• 2 cups water
• 1 sheet kombu
• 1, 13.5 oz can coconut milk
• 2 cups Tuscan kale, stems removed and thinly sliced1/4 cup lime juice (~2 limes)

For the Curry Powder:

• 2 tablespoons cumin seed
• 2 tablespoons whole mustard seed
• 2 tablespoons coriander seed
• 1 tablespoon fenugreek seed
• 1 tablespoon allspice berries
• 1 teaspoon ground ginger
• 1 teaspoon white pepper (or black pepper)
• 4 tablespoon ground turmeric powder

For the Frizzled Shallots:

• 2-3 large shallots, very thinly sliced
• 1⁄2 cup vegetable oil
• 1 teaspoon salt

Instructions:

1. Make the Curry Powder: Toast the cumin seed, whole mustard seed, coriander, fenugreek, and allspice berries in a dry skillet for 3-5 minutes, until the seeds are fragrant. Use a spice grinder or a mortar and pestle to finely grind the spices, then mix them together with the ground ginger, white pepper, and ground turmeric.
2. Make the Kombu Broth: Rinse the kombu under cold water to remove any salt or impurities. Place the seaweed and 2 cups of water in a pot. Heat over low heat for 20-30 minutes to extract the minerals. Remove the seaweed and discard, saving the water for the curry.
3. Cook the Onion and Garlic: Heat a heavy-bottomed pot over medium-high heat and add the oil, onion, and garlic. Saute until soft and translucent, about 5 minutes.
4. Build the Curry: Stir in the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt, making sure everything is well-coated in the spices. Let it cook for about 30 seconds. Add the potatoes and sauté for another minute. Then, add the black-eyed peas, kombu-infused water, and the coconut milk. Partially cover the pot, bring it to a simmer, and cook until the potatoes are just fork-tender, about 12-15 minutes. Stir in the kale and cook for another 5 minutes.
5. Fry the Shallots: Peel and slice the shallots into thin rings. Try to get uniform slices so the shallots fry evenly. Toss the sliced shallots with salt, and lay on a paper towel to absorb extra moisture. Heat the vegetable oil over medium heat, until the oil is hot but not smoking, around 350F. Use another paper towel to dab the shallots dry before adding them to the oil. Fry them, stirring occasionally to prevent sticking, until they turn golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the shallots from the oil, and place them on a paper towel-lined plate to drain. The shallots will continue to crisp up as they cool.
6. Plate: Serve the curry with rice and a wedge of lime, and top with the frizzled shallots.