Black-Eyed Pea Curry

Black-Eye Peas Curry
(Adapted from Skimpy Pantry)

Ingredients
1 tablespoon vegetable or olive oil
1 medium onion, chopped
1/2 green pepper, diced
1 1/2 c. diced zucchini
1/2 tsp. garlic powder (or more...to taste)
1 large tomato, chopped
1/2 teaspoon ginger powder
1/2 teaspoon turmeric, optional
1/2 teaspoon salt, more to taste
1 teaspoon paprika
1 heaping teaspoon curry
1/2 tsp. coriander
pinch of red pepper flakes
1/2 c Whole milk
1 cup vegetable or chicken broth
1 can (15 ounces) black-eyed peas, drained and rinsed
1/4 c. cold water and 2-3 Tbsp. flour to create a thickening agent
white rice

Directions
1) Heat oil in large skillet over medium heat.  Add onion and green pepper, saute 5 minutes or until translucent and beginning to brown.
2) Add in zucchini and cook another 3-4 minutes. Stir in garlic until fragrant, about 30 seconds, and then add tomato.  Cook for 2 minutes.
3) Stir in ginger powder, turmeric (if using), salt, paprika, curry, coriander and red pepper flakes; stir constantly for 30 seconds.  Add milk, broth, and black-eyed peas.
4) Bring to a simmer and cook 5 minutes, stirring occasionally.
5) In a separate bowl, whisk together the flour and cold water to create a thick liquid, making sure there are no lumps. Add in to the simmering curry and stir constantly as mixture thickens. Cook 1-2 more minutes.
6) Serve over rice.