Black-Eyed Pea Curry (Printable)

Aromatic black-eyed peas simmered in creamy coconut milk with warming spices for a hearty, protein-rich meal.

# Ingredient list:

→ 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
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - 1/2 teaspoon mustard seeds, optional

→ Liquids

13 - 1 can (14 fl 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 - 1.5 teaspoons salt, adjusted to taste
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of 1/2 lime

# How-to:

01 - Heat coconut oil in a large saucepan over medium heat. Add mustard seeds if using and allow to sizzle for 30 seconds.
02 - Add chopped onions and sauté until softened and golden, approximately 5 minutes.
03 - Stir in minced garlic, grated 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 while 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, stirring well to combine.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until the curry thickens and flavors meld.
08 - Stir in garam masala and lime juice. Adjust seasoning as needed.
09 - Garnish with fresh cilantro and serve hot with basmati rice or flatbreads.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all afternoon.
  • Black-eyed peas are underrated protein heroes that nobody fights over, making this perfect for feeding a mixed group.
  • The spice hits differently each time depending on your mood and how generous you're feeling with the chili powder.
02 -
  • The garam masala absolutely must go in at the end, adding it early just cooks away all its complexity and you lose what makes it special.
  • Canned black-eyed peas work just fine but you must rinse them well or the starchy liquid will make your curry cloudy and too thick.
  • Don't skip the lime juice, it's the bright thread that pulls all the warm spices into focus and keeps everything from tasting flat.
03 -
  • If your curry ends up thinner than you'd like, simmer it uncovered for another five to ten minutes and it'll concentrate beautifully.
  • Batch cook black-eyed peas when you have time and freeze them in portions, then this entire meal is just about thirty minutes from start to table.
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