Curried Black-Eyed Peas
This mild black-eyed peas curry is super easy to make and, is the perfect side dish for any Indian-inspired meal! Made with Indian spices, rich coconut milk, and earthy black-eyed peas this recipe is flavorful, creamy, and delicious!
Ingredients
- 2 tbsp olive oil you can also use coconut oil, avocado oil, or even butter
- 1 tsp ground ginger
- 4 tsp cumin
- 3 1/2 tsp turmeric powder
- 1 tsp cardamom powder
- 1 lb fresh tomatoes diced
- sea salt and fresh ground black pepper to taste
- 2 15-oz cans black-eyed peas drained and rinsed
- 1 14-oz can full-fat coconut milk
For serving
- rice I like to use basmati rice, but you can also use white rice, brown rice, or your favorite kind of rice!
- lemon juice or lemon slices
- fresh cilantro
Instructions
- Heat the oil in a large skillet over medium heat, until hot and started to bubble. Add the ground spices and stir to combine, reduce the heat slightly, and cook until fragrant.
- Add the diced tomatoes and season with salt and pepper.
- Turn your lid back up to medium-high heat, and cook until the tomatoes are juicy and have broken down, roughly 5 minutes.
- Add the coconut milk, and the black-eyed peas and stir to combine.
- Bring the mixture to a simmer, and cook stirring occasionally for 10-15 minutes or until the mixture has thickened slightly.
- Serve over a bed of rice with a squeeze of fresh lemon juice and a few cilantro leaves.
- Enjoy!
Notes
Any leftovers can be stored in an airtight container in the fridge for up to 5 days! This recipe can also easily be prepared the day before and reheated just before serving.
If your curry thickens a little too much either while cooking, or after it has been in the fridge. You can thin it out with a little water, or vegetable broth!
You can easily use dried black-eyed peas in this recipe in place of the canned ones. I use dried ones more often than not as they are easier for me to find and purchase. My favorite way to prepare dried peas is to cook them in an Instant Pot(you can also use any other type of pressure cooker) while I prep the rest of my ingredients! Sub roughly 4 cups of cooked peas in place of the two cans of peas.
If you want to spice this recipe up a little feel free to add cayenne pepper powder, crushed red pepper flakes, or your favorite hot sauce to the final product!
If you are in a pinch you can sub another type of beans in place of some or all of black eye peas. Pinto beans, Chickpeas, and Kidney beans would all work well.
Nutrition
Calories: 100kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 10mgPotassium: 363mgFiber: 2gSugar: 3gVitamin A: 970IUVitamin C: 16mgCalcium: 36mgIron: 3mg
Tried this recipe?Let us know how it was!