South Asian Vegetarian Coconut and Black-Eyed Pea Delight

Elegant South Asian Vegetarian Delight

Under the plethora of South Asian culinary wonders, this South Asian recipe takes center stage, presenting a harmonious blend of tradition and innovation. Utilizing aromatic South Asian spices and a base of versatile ingredients, this recipe crafts a magical and nutritious dinner, perfect for any occasion. Enjoy a delightful blend of tarragon and coconut milk, enriched with the earthy flavors of black-eyed pea succotash, enriched with the aromatic profile of the spices.

Serves: 2, Difficulty: Easy

Preparation Time: 20 minutes, Cooking Time: 30 minutes

Ingredients

• 200 grams black-eyed pea succotash
• 200 ml coconut milk
• 20 ml tarragon hot sauce
• 3 grams red chile powder
• 50 grams barley
• 2 grams salt
• 2 grams black pepper
• 3 grams Turmeric
• 5 grams ginger (ground)
• 2 grams coriander
• 30 ml olive oil
• 200 grams white rice
• 20 ml Kahlua

Method

• Rinse the white rice thoroughly and cook with a pinch of salt. Set aside.
• In a pot, cook the barley with water for about 20 minutes until tender. Drain and set aside.
• In a pan, heat the olive oil over medium heat. Add the ginger, turmeric, coriander, and red chile powder.
• Stir for 2 minutes until aromatic, then add the black-eyed pea succotash and coconut milk.
• Simmer for 5 minutes and then add the tarragon hot sauce, salt, and black pepper.
• Stir the ingredients thoroughly, ensuring the succotash is well-coated with the sauce and spices.
• Pour in the Kahlua and let the mixture simmer for another 5 minutes until the flavors meld.
• Serve the black-eyed pea succotash mixture over a bed of white rice and barley, garnishing with a hint of tarragon hot sauce.

Tips

• Ensure the barley is soft but still chewy for the perfect texture combination with the succotash and rice.
• A touch of fresh coriander can add a burst of fresh flavor to the dish just before serving.

Nutritional Information