Black-Eyed Pea Coconut Curry (Printer-Friendly)

Hearty black-eyed peas in creamy coconut milk with warming spices

# What You'll Need:

→ 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 - ½ teaspoon chili powder
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - ½ teaspoon mustard seeds, optional

→ Liquids

13 - 1 can (14 fl oz) coconut milk
14 - ½ 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 - 1½ teaspoons salt
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of ½ 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 until fragrant.
02 - Add chopped onions and sauté until soft and golden, approximately 5 minutes, stirring occasionally.
03 - Stir in minced garlic, grated ginger, and green chilies. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
04 - Add cumin, coriander, turmeric, chili powder, and black pepper. Cook for 1 minute while stirring constantly to release essential oils.
05 - Pour in diced tomatoes and cook for 5 minutes, allowing them to break down and integrate with the spice mixture.
06 - Add cooked black-eyed peas and green peas. Mix well to combine all ingredients.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer over medium heat.
08 - Season with salt and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the curry thickens and flavors meld together.
09 - Stir in garam masala and lime juice. Adjust salt and spice level as needed to reach desired flavor balance.
10 - Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

# Expert Suggestions:

01 -
  • Black-eyed peas are secretly one of the most forgiving proteins, absorbing the curry's warmth without overshadowing the spices.
  • This recipe tastes even better the next day, which means you're actually getting two great meals instead of one.
  • The whole thing comes together in under an hour, making it perfect for nights when you want something that feels like you tried harder than you actually did.
02 -
  • Don't skip the step of blooming your spices in oil—they taste completely different when they've been heated versus when they haven't, and it's the difference between a good curry and a great one.
  • If you're using canned black-eyed peas, rinsing them matters because it removes the starchy liquid that can make the curry taste flat and metallic instead of bright.
03 -
  • Make a double batch and freeze half—it defrosts beautifully and tastes even more integrated after a few days of sitting together in the cold.
  • A small cinnamon stick or a handful of fresh curry leaves added in step 1 creates a deeper, more complex flavor that no single spice can achieve alone.
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