Black-Eyed Pea Curry (Printable)

Hearty black-eyed peas in creamy coconut curry with turmeric, cumin, and ginger. Ready in 50 minutes.

# What you'll 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 - 1/2 teaspoon chili powder, or to taste
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - 1/2 teaspoon mustard seeds, optional

→ Liquids

13 - 1 can (14 oz) coconut milk
14 - 1/2 cup vegetable broth or water
15 - 1 can (14 oz) diced tomatoes

→ Vegetables

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

→ Seasoning and Garnish

18 - 1 1/2 teaspoons salt, or to taste
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of 1/2 lime

# Method:

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 garlic, ginger, and green chilies. Sauté for 1 to 2 minutes until fragrant.
04 - Add 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 caramelize.
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 to 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 comes together in under an hour, which means weeknight dinners stop feeling like a production.
  • The creamy coconut milk balances the spices perfectly, creating comfort food that actually feels good to eat.
  • Black-eyed peas pack protein and fiber, so you stay satisfied without feeling heavy.
02 -
  • Don't skip the toasting step for the dry spices, it's the difference between a flat curry and one that sings.
  • If your curry looks too thin at the end, let it simmer a few extra minutes uncovered, or if it's too thick, add more broth a splash at a time.
03 -
  • Make a spice paste by grinding your aromatics and spices together with a splash of oil before adding liquid, it deepens the flavor significantly.
  • If you have access to fresh curry leaves and a cinnamon stick, add them early and let them infuse for the full cooking time, your kitchen will smell like a proper Indian kitchen.
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