Go Back
black eyed peas curry

Black eyed peas curry

A quick, healthy, and flavorful vegan curry featuring tender black eyed peas in a rich coconut milk base with aromatic Indian spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Soak Time 1 minute
Total Time 45 minutes
Servings: 4 people
Course: Curry, Main Course
Cuisine: Indian, Vegan
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas soaked overnight and drained
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 1 medium ginger grated
  • 1 can coconut milk
  • 1 cup vegetable broth
  • Oil for sautéing
Spice Blend
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper adjust to taste
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large Pot or Pan

Method
 

  1. Heat oil in a large pan over medium heat and sauté the chopped onions until they are translucent.
    Oil, 2 medium onions
  2. Add the minced garlic and grated ginger and cook for another minute, stirring constantly to prevent burning.
    3 cloves garlic, 1 medium ginger
  3. Stir in the curry powder, cumin, turmeric, and cayenne pepper, and cook for 1-2 minutes, until the spices are fragrant.
    1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper
  4. Add the soaked and drained black eyed peas, coconut milk, and vegetable broth to the pan.
    1 cup dried black eyed peas, 1 can coconut milk, 1 cup vegetable broth
  5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the peas are tender.
  6. Season the curry with salt and pepper to taste, then garnish with fresh cilantro before serving.
    Salt and pepper, Fresh cilantro

Notes

Soak the black eyed peas overnight for even and quicker cooking. Use high-quality spices and adjust the cayenne pepper to your preferred level of heat. For a creamier curry, you can use full-fat coconut milk. Serve over basmati rice or with naan bread.