Hey there,
can someone please send me a good dose of motivation? I’ve been sitting at home for two weeks and can’t see any progress with my Master’s thesis. For one thing, I have to deal with the occasional computer problems that drive me crazy; then, the beautiful weather outside draws me from the desk out onto our balcony; also, my dog Bella took me under constant surveillance which is kind of annoying, and lastly, the question about what I will actually be doing with my life after graduation is keeping my mind busy.
My boyfriend and I will be moving to Würzburg, Bavaria at the end of this year. He already has a PhD position but I am not even sure, which way I want to choose. Finding the right job is not very simple…
Whatever, let’s talk about other things, like food. Today I’ve got a curry recipe for – a curry recipe with peanut butter! Yes, it’s a peanut-curry. With a good load of black eyed peas. Oh, I got a funny story for you: When my boyfriend and I bought these beans he said we should better not buy those, as they have black spots on them. Well, now my boyfriend knows why they are called black eyed peas.
PrintPeanut bean curry
- Total Time: 20 minutes
Description
This curry was created for all those peanut butter lovers out there. Serve it over brown or black rice.
Ingredients
- 1 small red onion
- 1 garlic cloves
- 1/2 yellow pepper
- 1/2 green pepper
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- salt, pepper
- 70 g tomato paste
- 400 g black eyed peas, cooked ((or chickpeas))
- 50 g peanut butter, unsweetened
- 1 tsp agave nectar (optional)
- 2 tbsp lemon juice
Instructions
- Finely chop onion and garlic and chop the bell peppers into small chunks.
- Sauté the onion and garlic in a bit of oil or water for about 1 min in a large frying pan, add spices (paprika, cumin, coriander and turmeric) and cook for 30 sec.
- Then add the bell pepper and cook until they soften, approx. 3-5 min. You may need to add a few splashes of water to prevent burning.
- Mix the tomato paste with 150 ml water and add it to the pan. Season with 1/4 tsp salt and pepper and cook for 2-3 min. Rinse and drain the beans and stir into the veggies.
- Mix the peanut butter with 150 ml water and agave syrup, if using, and stir it into the curry.
- Cook everything for 5 min on low to medium heat. Take the pan from the stove, add lemon juice and add more salt or other seasonings if desired.
- Serve with rice and garnish with a few peanuts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
I like to make my own peanut butter by blending up salted, roasted peanuts in my vitamix until creamy. It’s much better than the store-bought stuff – and cheaper, too!
My boyfriend should be home very shortly. Dinner is already cooking on the stove. Unfortunately, it’s not the peanut bean curry but we well be having it again real soon!
Have a great weekend!
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