Curried Black Eyed Peas
Adapted from Flax, the Super Food
If you’ve never made Indian food at home, you’ll be surprised at how easy--and how delicious--it is.

1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon canola oil
2 medium potatoes, cut in 1/2 inch cubes
1 15-ounce can tomatoes, chopped
2 cups cooked black-eyed peas
2/3 cup water
2 tablespoons tomato paste
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garam masala, optional
2 tablespoons flax oil

Sauté the onion, garlic, and ginger in the canola oil until the onion is transparent.

Add the potatoes and tomatoes, cover, and cook for 5 minutes. Combine the black-eyed peas, water, tomato paste, curry powder, salt, and black pepper with the onion/potato mixture; bring to a boil and lower the heat to simmer. Cook for 10 minutes, stirring occasionally. Sprinkle in the garam masala, if using. Turn off the heat and stir in the flax oil. Serve over basmati rice.