Black-Eyed Pea Curry (Printable)

Hearty black-eyed peas simmered in creamy coconut milk with turmeric, cumin, and ginger for a warming, protein-rich Indian-inspired dish.

# Components:

→ Legumes

01 - 2 cups cooked black-eyed peas or 1 can (14 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 - 0.5 teaspoon chili powder
10 - 0.5 teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - 0.5 teaspoon mustard seeds, optional

→ Liquids

13 - 1 can (14 fl oz) coconut milk
14 - 0.5 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 & Garnish

18 - 1.5 teaspoons salt
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of 0.5 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 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 release their juices.
06 - Add cooked black-eyed peas and green peas. Mix well to incorporate.
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 flatbread.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like an obligation and more like a treat.
  • One pot means less cleanup, leaving you more time to enjoy the warm spices lingering in your kitchen.
  • The coconut milk makes it naturally creamy without dairy, so every person at your table can dig in without worry.
02 -
  • Don't skip toasting your spices in the oil for those sixty seconds, because the difference between just okay and genuinely delicious lives in that single minute.
  • If your curry looks too thick halfway through, add more broth a quarter cup at a time rather than trying to fix it with a big splash, since you can always thin it but you can't recapture the right consistency once you've overdone it.
03 -
  • Buy your spices from a shop where they turn over quickly and smell potent when you open the jar, because old spices are quiet spices and they won't sing the way they should.
  • If you want the curry to be less creamy but still rich, use light coconut milk instead of full fat, which lets the spices and the peas shine without quite so much weight.
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