Bean Curry

This has been slightly confusing/ fascinating to me for a while. So we tried it. At first we were both like hm that's ok, and then it grew on both us. Interesting flavors. I think I should have used a bigger tomato. I added extra Cayenne but I think it still needed more. Black eyed peas were an ingredient I never thought I would use.

No meat, but super filling because it's beans and rice. And literally like 15 minutes. Awesome.

Again from Mel's: http://www.melskitchencafe.com/2010/03/bean-curry.html

INGREDIENTS

• 1 tablespoon canola oil
• 1 onion, chopped
• 3 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger (see pictures of grating ginger here)
• 1 large tomato, chopped
• 1/2 teaspoon tumeric
• pinch cayenne, or to taste
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon Garam Masala
• 3/4 cup half and half
• 1 cup vegetable stock or chicken broth
• 1 can black-eyed peas, lightly drained
• 2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.
2. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.