Sausage Curry (or, “No, Fergie’s Not Coming”)

In my pantry today:

• 1/3 c ground sausage
• 1/2 c red Russian kale
• 1 c arugula
• 1 medium Vidalia onion
• 1 small tomato
• 1/2 c vegetable broth
• 1 15 oz can petite diced tomatoes
• 1 c black eyed peas
• 1/2 tsp asafoetida
• 1/2 tsp turmeric
• 1/2 tsp red hot chili powder
• 2 tsp garlic powder
• 1.5 tbsp hot curry powder

Start your sausage in a pan on ML and slowly increase the heat as it begins to cook; stab it with the spatula until the meat is as crumbly as you like. Drain all grease from the meat and set that crumbled goodness aside. Leave grease to cook your diced onion.

When the onion begins to blush translucence, add the kale and arugula and use it as a dishrag to sop up whatever grease is left. Toss in your tomato for good measure and sprinkle 1 tsp of garlic powder. Once everything is well acquainted, pour the mess into a food processor and puree until only tiny flecks of color remain. When you pause to scrape the sides of the processor add the rest of your seasonings. You will be rewarded with a fine rainbowish mush, so pour it all back into the pan and add the can of tomatoes. Stir in the beans and crumbled sausage, slowly adding the broth (I had vegetable on hand, but please feel free to use the juice of any animal or plant you like here). Let simmer on L for at least an hour, then serve over rice or with penne pasta or… well, you’ve probably got it from here, right? 4 spoons!