Best 3 Black Eyed Peas Keema Curry Pita Sandwich Recipes

Embark on a culinary journey to tantalize your taste buds with the Black-Eyed Peas Keema Curry Pita Sandwich, a delectable fusion of flavors and textures. This innovative dish combines the hearty goodness of black-eyed peas with the aromatic spices of keema curry, all nestled within soft and fluffy pita bread. Alongside this main attraction, discover a symphony of complementary recipes that elevate your dining experience. Delight in the refreshing crunch of the Cucumber Raita, a cooling yogurt-based condiment infused with cucumber, mint, and cilantro. For a zesty kick, the Spicy Tomato Chutney delivers a vibrant blend of tomatoes, ginger, garlic, and chili peppers. Complete your culinary adventure with the aromatic Jeera Rice, where fragrant cumin seeds dance amidst fluffy basmati rice. Prepare to indulge in a feast that celebrates the harmonious balance of flavors, textures, and culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

LOBIA KEEMA (PAKISTANI BLACK EYED PEAS)

Lobia Keema (Pakistani Black Eyed Peas) image

Make and share this Lobia Keema (Pakistani Black Eyed Peas) recipe from Food.com.

Provided by Member 610488

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

5 tablespoons vegetable oil
1 small onion, finely chopped
1/4 teaspoon garlic, minced
3/4 cup water, divided
1 small tomatoes, chopped
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/2 lb ground beef
1 (15 ounce) can black-eyed peas, drained
1/8 teaspoon garam masala
2 teaspoons lemon juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon green chili pepper, finely chopped

Steps:

Heat oil in a large deep skillet over medium-high heat. Add onion, and saute until light golden, then throw in the garlic and cook for 1 minute.
Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute.
Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. When the beef mixture is fully cooked and again dry, pour in the black-eyed peas.
Cook for 3 minutes. Stir in the remaining 1/4 cup of water, and reduce the heat to low. Cover and simmer until all of the water has evaporated and you can see the oil.
Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top.
Serve with warm pita/naan, raita (yogurt laced with a dash each of salt, black pepper, cumin powder and chopped green chilies), and finely sliced onion laced with lemon juice.

Nutrition Facts : Calories 368.4, Fat 26.3, SaturatedFat 5.7, Cholesterol 38.6, Sodium 946.1, Carbohydrate 17.6, Fiber 4.3, Sugar 1.5, Protein 16.1

CURRIED BLACK-EYED PEAS

Curried Black-Eyed Peas image

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Provided by Karina Rivera

Number Of Ingredients 12

Ingredients

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

Steps:

In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

KEEMA WITH PEAS

Keema with peas image

Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 12

Ingredients

1 large onion, chopped
2 garlic cloves, chopped
4cm piece ginger, grated
2 green chillies
3 tbsp oil
500g lamb mince
2 tbsp garam masala
2 tsp turmeric
½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes
2 tbsp natural yogurt
200g frozen peas or cooked fresh peas
1 small bunch coriander, chopped

Steps:

Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium

Tips:

For the best flavor, use fresh black-eyed peas. If using dried peas, be sure to soak them overnight before cooking.
To make the keema curry, use a variety of spices, such as cumin, coriander, and turmeric. You can also add ginger and garlic for extra flavor.
When cooking the keema curry, be sure to let it simmer for at least 30 minutes to allow the flavors to develop.
Serve the black-eyed peas keema curry with pita bread, rice, or your favorite side dish.
To make the pita sandwich, simply fill a pita pocket with black-eyed peas keema curry, lettuce, tomato, and cucumber. Drizzle with yogurt sauce or tahini sauce, if desired.

Conclusion:

Black-eyed peas keema curry is a delicious and versatile dish that can be served with a variety of sides. It's also a great way to use up leftover black-eyed peas. The pita sandwich is a quick and easy way to enjoy black-eyed peas keema curry on the go. Whether you're serving it for dinner or lunch, black-eyed peas keema curry is sure to be a hit.