Black-Eyed Pea Curry (Printable)

Hearty black-eyed peas in creamy coconut milk with aromatic spices for a comforting, protein-rich meal.

# What you need:

→ Legumes

01 - 2 cups cooked black-eyed peas or 1 can (15 oz), drained and rinsed

→ Aromatics

02 - 1 tablespoon coconut oil or vegetable oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated

→ Spices

06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground turmeric
09 - ½ teaspoon chili powder, adjust to taste
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - ½ teaspoon mustard seeds, optional

→ Liquids

13 - 1 can (14 fl oz) coconut milk
14 - ½ cup vegetable broth or water
15 - 1 can (14 oz) diced tomatoes

→ Vegetables

16 - 1–2 green chilies, chopped, optional
17 - 1 cup frozen or fresh green peas

→ Seasoning & Garnish

18 - 1½ teaspoons salt, adjust to taste
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of ½ lime

# How to make it:

01 - Heat coconut oil in a large saucepan over medium heat. Add mustard seeds if using and let them sizzle for 30 seconds.
02 - Add chopped onions and sauté until soft and golden, approximately 5 minutes.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Sauté for 1–2 minutes until fragrant.
04 - Add ground cumin, coriander, turmeric, chili powder, and black pepper. Cook for 1 minute, stirring constantly.
05 - Pour in diced tomatoes and cook for 5 minutes, allowing them to break down and concentrate.
06 - Add cooked black-eyed peas and green peas. Mix well to combine.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer.
08 - Season with salt and simmer uncovered for 15–20 minutes, stirring occasionally, until the curry thickens and flavors meld.
09 - Stir in garam masala and lime juice. Adjust seasoning as needed.
10 - Garnish with fresh cilantro and serve hot with basmati rice or naan.

# Expert Advice:

01 -
  • It's naturally vegan and gluten-free without tasting like you're missing anything or following rules.
  • The whole thing comes together in under an hour, yet tastes like it's been simmering all day.
  • Black-eyed peas are affordable and protein-packed, making this feel both nourishing and genuinely kind to your budget.
02 -
  • Don't skip the step of cooking your spices for that minute after adding them; it transforms them from powders into the actual flavor of the dish.
  • Coconut milk separates naturally, and that's exactly what you want, not a sign that something went wrong.
03 -
  • If your curry ends up too thick, add more broth; too thin, let it simmer a few minutes longer without the lid.
  • Toast your whole spices in a dry pan before grinding them if you have time, because the difference between preground and freshly ground is the difference between good and genuinely memorable.
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