As always with our Cook the Book feature, we have five (5) copies of Masala Farm to give away this week.
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This Black-Eyed Pea Curry from Suvir Saran's Masala Farm is the kind of recipe that'll make you realize you're definitely not eating enough black-eyed peas. This good-luck-in-the-New-Year legume makes an absolutely perfect curry candidate when simmered in a deeply spiced tomato broth.
The peas are cooked just long enough to take in all of the warm spices of the curry but not so long as to turn into mush. Served with steamed rice and you'll have an Indian-accented rendition of that Southern classic, hoppin' john, and one that's way too good to save for New Year's.
Why you should make this: Black-eyed peas and curry are a match made in heaven; in fact, they just might be the new chickpeas.
Next time we might think about: Making this curry a day ahead and allowing the flavors to deepen even further.