It's officially 2015! It's a start of a new chapter in everyone's life. What will the year hold for all of us? What will we be talking about next year as the year closes? As I get older the years just fly by. Our lives are a bit of a blur with the daily routines like working, school, making dinner etc... I hope this year gives us all some time to just relax and look around at the world around us and really take a moment to "live in the moment".
That being said, I imagine that we all want it to be a lucky and prosperous year. We have customs in Sri Lanka where we eat the auspicious coconut milk rice (kiri bath) on the first of the year/month. I have learned to also adopt eating some of the southern/American New Year dishes as well. I love eating black eyed peas on January 1st as well as pork/ham and collard greens.
Every year I try to come up with a new way to enjoy these foods. This year I decided to make a curry with them and it came out really well. My family loved it and it may have to be made a little more often around here. We ate it over plain rice and added some plain cooked lentils as an additional side dish.
I hope they work and I hope it's a prosperous and lucky year head. Wishing you all the best this year!!
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Ingredients:
2 (15oz) cans of black eyed peas rinsed
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqquqcj97fdukciZ1TjL4ZCgMokTCFLOa5uh7SSbnspw3KxL9BJIzXumiwiEYArj9ZHP7DG21WTBzkmWnGPynKwOmYcOSDFrSZQp42LpiVeozkct31aqW_qUVwS3smQ9_LMS4lAqQyJTA/s1600/100_1390.jpg)
15-20 curry leaves
1 small stick of cinnamon
2 tsp of cumin seeds
2 tsp of black mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp of ground turmeric
2 tsp of curry powder (I used McCormick brand)
2 cloves of garlic grated
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90kAA8BULyDctAkqIAKzCkUs9ER-EGaYo2oWioQc-eQ-6F8GTg5FTj5H4WDBcum0u2knWxLwy4tE3eiI2oyf3hZ24NB9Upt-QRaODB-goaowlz1JFueobAcSMug89mq45tAKFUPkbvAc/s1600/100_1393.jpg)
1 medium onion chopped
1 bunch chopped fresh collard greens (no stem)
2-3 green chilies
1 tsp vinegar
1 tsp sugar
red chili flakes (to taste)
red chili powder (to taste)
1 can (15oz) diced tomatoes (with chilies preferable)
15oz water
1 can (15oz) coconut milk
salt and black pepper to taste
Serve with rice
Directions (with step by step photos):
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2t4WFa_p_ntdY87VWBdd3721aq0_Er8PZoOL_8FhaN69-HwYnVgDbwmLwRgMOU5aYMUkmqTmSTQlE1eAq4hkVw0QOcOWnlA4Bb6xAW4tWqFSsXP5UM5BlgtAOsFegYJacwXRsEsneni0/s1600/100_1395.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcb8Q37EUkG_iwFVx_YSRaw9sKL4SEFD4thVb7JQ8JoNUk4rjxJEtS74u3HHPRboo9PHq2ZX9_BRA02CooFvhlEcLF9MLYO1gUPrbXaiKIqFjNYEiOvdxFPbeAJ7QmXQ6ENB1KN2AM30/s1600/100_1398.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb0JqU7jbNgT_xYK_bR2-vofPzrayDnK6DDYHqhz3YRJv3T9GrRNUnfaiu_UjbC4kSqCiQb-OxUyC0uIz6iBlWYajzW78SCD1g1Kx2vkc9-4yRMr_mRBimE4PPB0qcAjdvs7p-PfCFHk/s1600/100_1400.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtENoCDn8RAX9jVVXqHLcE14xoOoiEi6QZFwKqRUVLJofNfXg2nnWh-6bBY3_Y7X3DUJPvcmK0z47X97fBdgGW-CAixdcmqPWrz0c3DdhlXB41fMPYYeMCNtoCiWJOOqXyNcnwHZ6vMM/s1600/100_1403.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiaGYDLHYGFrCxVenM8LyAlJU01tJkiQO-FK4OthNb7ZBBBcAhH7gGhzImtTB_OyAtDgy5e2MNgad5iGd85GPrB5yWrb-MRbNZIk5DZOqWcKDNH7yaDX_9h1KbAHo-nb9lZbuF88bpOY/s1600/100_1406.jpg)
Taste for salt and seasoning. Serve hot with rice. I also served it with lentils to make the dish extra lucky since lentils are considered to be a sign of gold coins. Enjoy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnR0ZRFyXOotFDyHD2A2FcNcVrDWmbHDoMkwBgrcYlcPrjfpiRoeeXjncA0WalAkhPGn_eOHhTxpb_fMbFrl_-Zd9zEnUnaqk3tRiSNi4UEaxFJoRN6yX3MtBphP05mWF43TsmjkmaiuA/s1600/Black+eye+Pea+and+Collard+Green+Curry+3.jpg)
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