Recipe details
Dinner
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Black-Eyed Peas Curry
1h
6 servings
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This hearty and flavorful Black-Eyed Peas Curry is a comforting vegan dish that combines tender black-eyed peas with aromatic spices and creamy coconut milk. Bursting with protein and fiber, this satisfying curry is perfect served over steaming rice for a nutritious and delicious meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
8 g
4 g
Allergen Content
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Ingredients
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Steps
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Soak the black-eyed peas
Rinse the dried black-eyed peas and soak them in water for at least 4 hours or overnight. Drain and rinse the peas before cooking.
Prepare the vegetables
Peel and finely chop the onion. Peel and mince the garlic cloves and ginger. Chop the tomatoes.
Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
Add spices and tomatoes
Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the chopped tomatoes and cook for 5 minutes until the tomatoes break down.
Add black-eyed peas and liquids
Add the soaked and drained black-eyed peas to the pot. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat to low and let simmer, covered, for 30-40 minutes or until the peas are tender.
Adjust seasoning and serve
Taste the curry and adjust the seasoning if needed. Serve the Black-Eyed Peas Curry hot over rice.
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