| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
African, Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 1 |
c |
Black-eyed peas, cooked |
| 3 |
|
Tomatoes, chopped |
| 1 1/2 |
t |
Turmeric |
| 1 |
t |
Chili powder |
| 1 |
T |
Cilantro, chopped |
| 1 1/2 |
c |
Coconut milk |
|
|
Oil |
|
|
Salt |
INSTRUCTIONS
Heat the oil in a large, deep pot. Cook the onion gently until it is
golden & soft. Partially mash the cooked peas with a fork & then add
ot the cooking onion. Add the tomatoes & mix well. Put in the
turmeric & chili powder, seasoning & half the cilantro. After that,
pour in the coconut milk, stirring to blend all the ingredients.
Cover the pot & leave to simmer for 10 minutes before garnishing with
the remaining cilantro. Serve over rice. **Use parsley in place of
cilantro. Troth Wells, "The World in Your Kitchen" File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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