Description
Cozy black-eyed peas & kale soup in a spiced coconut milk broth. Perfect for soup season or New Year’s Day good luck!
Ingredients
Units
Scale
- 1-15.5 oz(439 g) can of black-eyed peas, drained and rinsed (see FAQs & Notes + Variations)
- 1-inch piece fresh ginger, peeled
- 2-3 cloves garlic, smashed and peeled
- 1 Serrano chili pepper, roughly chopped (optional)
- 2 tbsp neutral oil of choice
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/4 tsp asafetida
- 1 medium onion, chopped
- Salt, as needed
- 1 tsp garam masala
- 2 medium tomatoes, chopped
- 1-13 oz (400 ml) can of coconut milk
- 13 oz (400 ml) water, approx. 1& 3/4 cups
- 4-5 kale leaves, trimmed and roughly chopped (see FAQs & Notes + Variations)
- 8 to 10 sprigs fresh cilantro, leaves roughly chopped, for garnishing
- 2-3 medium green onion, thinly sliced, for garnishing
Instructions
- Start by crushing the ginger, garlic and Serrano chili pepper in a small mortar and pestle. You can also use a spice grinder or simply finely chop the three ingredients.
- In a medium pot or a deep sauté pan, heat oil over medium heat and add the oil.
- When the oil starts shimmering add in the cumin seeds, mustard seeds, turmeric and asafetida.
- When the seeds sizzle and the turmeric and asafetida froths, add the onion. Season the onion with salt to help it soften.
- Sauté for 4-5 minutes, stirring it frequently, until it turns light brown.
- Stir in the crushed ginger-garlic-chili. mixture and sauté the ingredients for 1 minute.
- Stir in the garam masala and sauté the mixture for about 30 seconds to let it bloom.
- Add the chopped tomatoes. Season the mixture with additional salt and stir the ingredients to combine them well. Cover and cook the mixture for 5-7 minutes on medium-low heat till the moisture is absorbed.
- Add the drained and rinsed canned black-eyed peas, followed by the can of coconut milk.
- Fill the can after emptying the coconut milk with water and add it to the pot with the rest of the ingredients.
- Stir to combine everything well.
- Stir in the chopped kale.
- Mix well and bring it to a gentle boil, about 5-7 minutes, uncovered over medium heat.
- Take the pot off the heat and ladle the soup into bowls. Garnish with chopped cilantro and sliced green onions and serve warm along with warmed naan. (See FAQs & Notes for storage instructions)