Sri Lankan Kawpi Curry
Cowpeas are one of the protein packed legumes which is delicious when cooked in different recipes. It is an inexpensive source of protein and popular in Sri Lanka in different recipes. In Sri Lanka, we commonly call this as ‘Kawpi’. Among different ways,we also  consume Kawpi as a breakfast. Here I am going to share another recipe which we cook Cowpea in thick coconut milk as a curry.
 Sri Lankan Kawpi Curry

Sri Lankan Style Cowpea Curry

Ingredients

Cowpea 1 cup (soaked in water for at least 4-5 hours)
1 tomato
2-3 green chilli
½ medium sized onion
1 sprig Curry leaves
1 tspn mustard seeds
1 tspn ginger garlic paste
2 tspn red chili powder
1 tspn raw curry powder
½ tspn turmeric powder
¼ tspn fenugreek seeds
Piece of cinnamon
½ cup of thick coconut milk
3 tbspn of cooking oil
Salt to taste

Method

First cook soaked cowpea until they cook well. It should be easily mashed if cooked to the desired consistency.
Drain water & keep aside. Don’t throw the water used to boil Cowpea, we need it later.
I usually cook more cowpea and freeze them. So I am able to use cooked cowpea in recipes when I want.
Once cooked cowpea is ready,
Wash, Slice and prepare green chili, tomato, onion and curry leaves.
Heat oil in a pan. Once it is hot, add mustard seeds. When mustard seeds start to sputter, add sliced onion. Fry for about 50 seconds and add ginger garlic paste.
When onions start emitting aroma, add turmeric powder, chili powder, fenugreek seeds and curry powder to the mix. Mix well for few seconds.Make sure not to burn.
Then add tomato, green chili and curry leaves.
Mix all well, cover and cook in low flame until tomato cooks well & become like a sauce.
Sri Lankan Kawpi Curry Recipe
Once the mix is well cooked, add cooked cowpea into it & mix well.
Then add the water used to boil cowpea (which we kept aside) & mix well. If use cooked frozen cowpea, add some water instead of cowpea boiled water.However,don’t add more water/cowpea boiled water into the curry.About 1 cup or lesser should be enough.

Then add thick coconut milk & simmer in low flame for about 6-7 minutes until the oil separates.
Adjust salt as per taste.
Remove from flame & serve with plain rice or any other Roti types like Roti Canai,Chapathi.
Enjoy!

Tips: 
If you want the gravy to be more thick, smash one handful of cooked cowpea and add that to the gravy after coconut milk is added.
Add a pinch of baking powder when soaking cowpea,so,it will be more tender)

Sri Lankan Kawpi Curry