Materials
- 1 cup boiled black-eyed peas without juice
- 1 cup boiled broccoli in pieces
- For the sauce
- 2 tbsp olive oil
- 2 teaspoons of curry powder
- 1/2 teaspoon grated ginger
- 150 g of almond milk
- 5 g corn flour
- Salt Pepper
- Lemon juice
- 10 pcs cashews
Implementation
Pour the olive oil into a small saucepan and fry the cashews until they take on color. Add the ginger, curry and saute for about another minute. Extinguish with a little lemon juice. Mix the cornflour with the almond milk and pour it into the pot. Add salt, pepper and lemon juice if needed. Boil for about two minutes while stirring. Mix the black-eyed fish with the broccoli and the sauce. Serve and, if desired, garnish with a few cherry tomatoes.