Welcome in the new year with the irresistible combination of black eyed peas and greens in a delicious masala. A wonderful mix of the traditional and new.
In many cultures, the new year is welcomed in with special and traditional foods. For example, in the southern US, black eyed peas and greens are served for good luck and prosperity. Personally, I love eating black eyed peas at any time of the year. Their creamy and delicate taste and texture makes them a versatile and delicious addition to many dishes. As well, as I love eating curries at this time of the year, to find a recipe that combines them both was a thrill. I found and modified this original recipe from the Bon Appetit website slightly, and the result was amazing! Spicy and aromatic yet light and comforting, its truly wonderful and perfect for this special time of the year.
Making Black Eyed Pea Masala
This recipe tastes and looks very complicated but is actually very easy to make. All you need is a few basic ingredients plus a few specialty ingredients, like garam masala, fresh ginger, and limes. You can precook the beans and rice as well to make preparation easier.
You begin by preparing the vegetables, garlic and ginger and setting them aside. Then, heat oil in a large covered pot and add to it the chopped onion, garlic and spices letting them heat together until they are golden and aromatic. Next, add a can of crushed or diced tomatoes and then the cooked black eyed peas.
After they have been heated and well combined, add half the kale and stir. Let the masala simmer until the kale is wilted and everything is infused with flavour. Once well heated, add the remaining kale and cook until it’s just wilted. Then, remove pot from the heat, and gently stir in the ginger matchsticks.
Serve your masala hot on individual plates with your chosen side dishes. It is best served immediately, and leftovers can be refrigerated or frozen for later.
New Year’s Day Tradition
As we move forward holding onto our food traditions is a nice way to keep our cultures and past alive. Whether you eat dumplings, noodles, a special cake or a vegan roast it is fun to keep these traditions alive and to create new ones as well. For me, eating black eyed peas masala for new years day is a new and perfect way to usher in a new year of hope and kindness.
This recipe is beautiful to look at and it’s very easy to make as well. If you’re new to veganism or to making curries, its a great recipe to start out with. I serve it with Basmati rice and lime. You can also serve it with roti and chopped fruit and nuts as well. Enjoy and happy new year!
Other Healthy New Year’s Recipes
Black Eyed Pea and Kale Masala
- 1 medium white onion chopped
- 4 garlic cloves minced
- 1 1 inch piece ginger
- 1 bunch kale
- 4.5 cups black-eyed peas
- 1/4 cup extra-virgin olive or canola oil
- 2 1/2 tablespoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne powder
- 1 14.5-oz can diced tomatoes
- 1 tablespoon stevia seasoning or other salt free seasoning mix
- 2 limes cut into wedges
- Cooked rice and roti bread for serving
- Rinse and cook black eyed peas until soft. Drain well and set aside.
- Finely chop 1 medium white onion. Set aside in a small bowl.
- Peel and mince 4 garlic cloves. Place in the bowl with the onions.
- Peel one 1 inch piece ginger with a knife or peeler. Slice it into thin slices, and then stack and slice into thin matchsticks. Set aside.
- Remove stems and large ribs from kale. Cut or tear leaves into small pieces into a bowl. Set aside.
- Heat ¼ cup olive or canola oil in a large pot over medium-high. Add the onion and garlic. Stir often until translucent and slightly golden, about 2 minutes.
- Add the ground coriander, ground turmeric, garam masala, and cayenne powder to the pot and cook, stirring, until well combined and aromatic, about 3 minutes.
- Add the can of diced tomatoes, and bring pot to a simmer. Cook, stirring often, until sauce darkens and thickens, about 6-10 minutes.
- Add the black-eyed peas and the stevia seasoning. Stir until mixed.
- Add half the kale and stir until well mixed. Reduce heat to medium low and cook until beans and kale are tender, and everything is well heated, about 2-3 minutes.
- Stir in the remaining kale. Gently stir until kale is well combined and just slightly wilted, about 1-2 minutes
- Remove pot from heat and add the ginger matchsticks. Stir until they are incorporated.
- Serve masala warm with rice, roti bread and lime wedges. Garnish with cilantro.