Description
Curry Black Eyed Peas is a comforting and aromatic dish that combines the earthy flavors of black-eyed peas with rich spices and creamy coconut milk.
Ingredients
Scale
- 1 cup dried black-eyed peas (or 1 can)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tsp ground cumin
- Salt and pepper to taste
- Water or vegetable broth as needed
Instructions
- If using dried peas, soak them overnight. Rinse and drain before use. If using canned peas, drain and rinse.
- In a large pot over medium heat, add a splash of oil. Sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and grated ginger; cook until fragrant (about 1 minute).
- Stir in curry powder and cumin for about 2 minutes until aromatic.
- Add the black-eyed peas along with coconut milk and enough water or broth to cover by an inch.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 30 minutes (10 minutes if using canned peas) until tender but not mushy.
- Adjust salt and pepper to taste before serving hot over rice or with naan.
Notes
- Perfect for cozy nights or festive gatherings.
- Serve with rice or naan for a complete meal.
- Can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Curry Black Eyed Peas, Vegan Curry, Coconut Milk Recipe, Healthy Vegetarian Dish