Black-Eyed Pea Curry (Printable version)

Hearty curry with black-eyed peas, coconut milk, and aromatic spices.

# 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 - 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 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, adjusted to taste
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of 0.5 lime

# Step-by-step guide:

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 activate the spice oils.
05 - Pour in diced tomatoes and cook for 5 minutes, allowing them to break down and release their natural juices.
06 - Add cooked black-eyed peas and green peas to the mixture. Stir well to combine all ingredients.
07 - Stir in coconut milk and vegetable broth. Bring the mixture 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 levels according to personal preference.
10 - Garnish with fresh cilantro and serve hot alongside basmati rice or flatbread.

# Expert tips:

01 -
  • It tastes like you've been simmering it all afternoon, but you'll have it on the table in under an hour.
  • The black-eyed peas are protein-packed and absorb the curry sauce like they were made for each other.
  • Every spice layer unfolds as you eat, so it never tastes flat or one-note.
  • It's naturally vegan and gluten-free without feeling like you're missing anything.
02 -
  • Don't skip the moment of toasting the spices in step 4—rushing through this is the difference between a curry that tastes alive and one that tastes like spices just got dumped in.
  • If your curry looks too thick after simmering, thin it with a splash more broth or water rather than starting over; it comes back to life quickly.
  • Garam masala at the end is not optional—it adds a warmth that ties everything together and shouldn't simmer for long or it fades.
03 -
  • If you can find fresh curry leaves, bruise them slightly before adding them to the hot oil—their flavor is brighter and more authentic than anything dried.
  • Taste the curry 10 minutes into its simmer and again at the end; salt and spices can surprise you as the cooking progresses, and adjusting early means better results.
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