Save This Black-Eyed Pea Curry is a hearty, aromatic dish that brings together tender legumes and a creamy coconut milk base. Infused with warming spices like turmeric, cumin, and ginger, it offers a comforting, protein-rich meal that is perfect for anyone seeking a flavorful vegan dinner.
Save Whether you are looking for a quick weeknight dinner or a meal-prep friendly option, this Indian-inspired curry delivers depth of flavor and satisfying textures in every spoonful.
Ingredients
- 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
- 1 tablespoon coconut oil (or vegetable oil)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder (adjust to taste)
- ½ teaspoon ground black pepper
- 1 teaspoon garam masala
- ½ teaspoon mustard seeds (optional)
- 1 can (14 oz/400 ml) coconut milk
- ½ cup vegetable broth or water
- 1 can (14 oz/400 g) diced tomatoes
- 1–2 green chilies, chopped (optional)
- 1 cup frozen or fresh green peas
- 1½ teaspoons salt (adjust to taste)
- 2 tablespoons fresh cilantro, chopped
- Juice of ½ lime
Instructions
- Step 1
- Heat coconut oil in a large saucepan over medium heat. Add mustard seeds (if using) and let them sizzle for 30 seconds.
- Step 2
- Add onions and sauté until soft and golden, about 5 minutes.
- Step 3
- Stir in garlic, ginger, and green chilies. Sauté for 1–2 minutes until fragrant.
- Step 4
- Add cumin, coriander, turmeric, chili powder, and black pepper. Cook for 1 minute, stirring constantly.
- Step 5
- Pour in diced tomatoes and cook for 5 minutes, allowing them to break down.
- Step 6
- Add cooked black-eyed peas and green peas. Mix well.
- Step 7
- Stir in coconut milk and vegetable broth. Bring to a gentle simmer.
- Step 8
- Season with salt and simmer uncovered for 15–20 minutes, stirring occasionally, until the curry thickens and flavors meld.
- Step 9
- Stir in garam masala and lime juice. Adjust seasoning if needed.
- Step 10
- Garnish with fresh cilantro. Serve hot with rice or naan.
Zusatztipps für die Zubereitung
For extra richness, add a small cinnamon stick or a few curry leaves during the initial heating of the oil. You can easily adjust the spice level by adding more or less chili powder or fresh chilies according to your preference.
Varianten und Anpassungen
If you don't have black-eyed peas on hand, this recipe works beautifully with chickpeas or kidney beans. The creamy coconut base is versatile enough to accommodate different legumes.
Serviervorschläge
This curry pairs perfectly with fluffy basmati rice or warm flatbreads like naan. The lime juice added at the end provides a bright contrast to the earthy spices.
Save Enjoy this nutritious and flavorful Black-Eyed Pea Curry as a satisfying main dish that brings the taste of aromatic spices right to your table.
Kitchen Guide
- → Can I use dried black-eyed peas instead of canned?
Yes, soak 1 cup dried black-eyed peas overnight, then cook for 45-60 minutes until tender before adding to the curry. Alternatively, use a pressure cooker to reduce cooking time significantly.
- → How can I make this curry spicier?
Increase the chili powder to 1 teaspoon or add additional chopped green chilies. You can also include a pinch of cayenne pepper or serve with hot pickle on the side.
- → What can I substitute for coconut milk?
For a lighter version, use half coconut milk and half vegetable broth. You can also substitute with cashew cream or almond milk, though the flavor profile will change slightly.
- → How long does this curry keep in the refrigerator?
Store in an airtight container for up to 4 days. The flavors actually improve overnight as the spices meld. Reheat gently on the stovetop, adding a splash of water if needed.
- → Can I freeze this black-eyed pea curry?
Absolutely. Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. The texture remains excellent after freezing.
- → What other beans work well in this curry?
Chickpeas, kidney beans, or black beans make excellent substitutes. Cooking times remain similar, though larger beans may need a few extra minutes to absorb all the aromatic flavors.