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Black-Eyed Peas Curry

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1h

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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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1
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.

2
Prepare the vegetables

Peel and finely chop the onion. Peel and mince the garlic cloves and ginger. Chop the tomatoes.

3
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.

4
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.

5
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.

6
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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