Friday, 12 November 2010

Vegan MoFo Day 12: Black eyed Peas and Potatoes

Someone posted a recipe for black eyed peas and potatoes in the Vegetarian Group a few years ago. I made it for dinner the same day it was posted and it quickly became one of my favourite comfort foods. Each time I cook it, I make a few minor amendments to the recipe, depending on which ingredients I have in my fridge. It's always good - a real filling, comfort food. Actually any meal with potatoes is a comfort food for me - must be the Irish heritage - whenever I visited my grandparents as a child, there was always a pot of potatoes on the go - no matter what meal. I can remember being given chips (french fries) for breakfast - heaven! Anyway, here's the recipe as I cooked it yesterday:

Black-eyed Peas and Potatoes
1/4 tsp mustard seeds
1/2 tsp cumin seeds
2 Tbsp vegetable stock/ vegetable oil
1/4 cup/1 medium onion, chopped
4 cloves of garlic, crushed
1 can of black-eyed peas, or 1 cup of cooked black-eyed peas
1 large potato, peeled and diced
1/4 tsp ground ginger
1/4 tsp turmeric
red chilli flakes to taste
1/4 tsp amchoor (mango powder)
Several leaves of bok choy
1/2 cup frozen peas
Chopped fresh coriander (cilantro) and chives to garnish

Heat the cumin and mustard seeds in a heavy bottomed saucepan until the mustard seeds begin to pop. Add onion and garlic and 2 Tbsp vegetable stock or oil and saute until the onion is softened. Add the potato, undrained black-eyed peas, ginger, turmeric, amchoor and red chilli flakes. Bring to the boil, reduce heat and simmer for about 15 minutes, adding more water as necessary. Stir in the frozen peas and bok choy. Garnish with chopped fresh coriander and/or chives. I served mine on a bed of basmati rice with steamed sugar snap peas, broccoli and edamame beans.



  1. Sounds delicious! Thanks for the recipe. I too am a sucker for those spuds!

    Happy MoFo'ing!