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Aloo Matar: My Childhood Fav

I love my Dad for many reasons. He is wise beyond his years, insightful, resourceful and smart. He’s deeply spiritual, good humored and youthful. One of the things I appreciate most about him is exposing me to many things at a young age. As a pre-teen I was reading the autobiographies of Angela Davis and Malcolm X, in my teens The Isis Paper and Aristotle. From my youth, he took me many places he went: adult business meetings, concerts, to the harbor to skip rocks. These were especially treasured moments because in my early youth, we didn’t live together so I eagerly anticipated him coming to pick me up and take me away for an exciting adventure beyond my housing project.

But some of my most vivid memories are of us dining at Indian Restaurants.

To this date, Indian food remains my favorite. Out of my love for Indian food, I’ve read COUNTLESS Indian cookbooks and even declare I have an Indian Aunty that taught me to cook breads (though we’ve never met. I highly recommend you visit my Aunty Manjula by CLICKING HERE).

This is the first Indian dish I taught myself to make. It is the second meal (after spaghetti) that I taught my daughter to make when she was nine years old.

Aloo means potato and matar peas. [bctt tweet=”This is a kid fav because it is creamy, mild and a little sweet. Aloo Matar”]

Based on regional differences, some make the gravy by blending the tomatoes; some add different creams such as yogurt, ground cashews or coconut milk. So here’s my take on Aloo Matar. This dish also won me a special place in my husband’s heart. It was one of the first meals I cooked for him and to date is his second favorite meal of all time. At the time he was a serious meat eater but with this good home cooking, he soon became a vegetarian.

Aloo Matar

16 oz green peas

12 oz potatoes bar boiled & diced (about 3 medium potatoes)

8 oz tomatoes diced

1 large onion diced

2 cloves garlic minced

1 tbsp grated ginger

8 oz coconut milk

½ cup water

3 tbsp olive oil

2 tsp cumin

1 tsp turmeric

2 tsp coriander

½ tsp chili powder

Salt & pepper to taste

Aloo Matar 4

Heat the oil over medium heat. Add the onion and cook for 3 minutes. Add the garlic and ginger cook additional 2 minutes. Add spices and cook 1 minute. Add tomato and cook 2 minutes. Add potatoes, coconut milk and water. Cook about 5 minutes or until potatoes are tender. Lastly add green peas. Cook just a few minutes more. You want peas bright green and just tender so be careful not to overcook. The heat from the pot is really enough to cook the peas. Serve with basmati rice or naan or paratha.

*let me add I’m usually a little heavy handed with my spices so I use more. Start with these measurements then adjust to your liking adding more if you desire. Not too much tumeric though.

Aloo Matar 5

Enjoy!

Aloo Matar 2

As always, it is my prayer that you’ve been Inspired To Live Fully!
Happy to connect and share with friends at Plant-Based Potluck

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Black Eyed Pea and Collard Stew

Tradition

Originating in Africa many many years ago, cow peas, or as we call them in the U.S. black eyed peas have been eaten as a symbol of luck and prosperity.  That tradition continued in America with peoples of African descent. When combined with collard greens, you are doubly blessed.  The black eyed peas are said to represent coins and the collard greens dollars.  Though I’m not into doing things for good luck, I’m just compelled to whip up a batch of this stew.

This recipe was inspired by my friend, Dr. Celeste Owens.  True to Tyra style, I had to make it my own by adding smoky depth, some interesting spices and altering the base to create a stew that is warm and satisfying.  Pair with brown rice or quinoa and cornbread for a hearty vegan meal.

Black Eyed Pea and Collard Stew

1 bunch collard greens washed, deveined and chopped

1 green bell pepper deseeded and diced

2 cups cooked black eyed peas*

4 tbsp avocado Oil

1 large onion diced

4 large cloves garlic minced

1 1/2 tsp red pepper flakes

2 tsp chili powder

½ tsp smoked paprika

½ tsp berbere

1/2 tsp sea salt

1 chipotle pepper in adobo *

2 cups vegetable broth

1 14 oz can diced tomatoes

Blend in blender tomatoes, garlic and chipotle pepper until smooth.   Heat avocado oil over medium heat in a large pot.  Add onions and green pepper and sauté for 5-7 minutes.  Add tomato mixture and all spices and simmer for 5 minutes. Add broth and collards and cook over medium heat for 15 minutes. Add black eyed peas and cook for an additional 10 minutes until flavors combine. This dish is sure to find it’s way into your regular lineup.

*Cooking your black-eyed peas from scratch is easy peasy. Say goodbye to using canned beans (which can be too high in sodium and too mushy) and say hello too cooking dried beans quick and easy without soaking. My friend Tiffany of it’s me, lady g, shows you how to get it done in a snap HERE.

*If you are sensitive to SPICY add just half a chipotle pepper and a tiny pinch of the red pepper flake. Taste then feel free to add more to your liking. This dish does have a little heat!

black eyed pea and collard stew 1

As always, it is my prayer that you’ve been Inspired To Live Fully!

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