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Curried Black-Eyed Peas

May 22, 2017

I have not been able to get enough curry lately! So, when I found this recipe for curriedĀ black-eyed peas I jumped at the chance to change up the protein from the usual chickpeas.

As you may remember from New Year’s, black-eyed peas are much quicker to make from dried than pretty much every other type of bean. Sort through them to be sure there are no pebbles, cover them with water and a pinch of salt, bring to a boil, then simmer for 30-45 minutes. That’s it! No soaking or long cooking time.

While your peas are cooking, you can finish the rest of this recipe. If you don’t already have rice ready to go then start that next.

curry, black-eyed peas, lunch, vegan, plant based, recipe, healthy, nutrition

I suggest getting all of your spices ready to go before you actually start cooking. The spices are definitely my favorite part of this recipe. They smell so amazing while they’re all coming together. And, of course, they taste pretty amazing too.

You can find the original recipe from Cilantro and Citronella right here. I doubled the recipe (of course), and while my pot was pretty full, I was definitely glad that I had enough for the whole week!

Print Recipe
Curried Black-Eyed Peas
Flavorful curry made with black-eyed peas. Serve over rice for a perfect lunch.
curry, curried black-eyed-peas, lunch, recipe, vegan, plant based
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
curry, curried black-eyed-peas, lunch, recipe, vegan, plant based
Instructions
  1. Rinse and sort through the black-eyed peas. Pour them into a pot and cover with water. Add a pinch of salt if desired. Bring to a boil, reduce to a simmer, and cook until the beans are soft, 30-45 minutes. Drain
  2. Meanwhile, heat oil in a large saucepan over medium-high heat.
  3. Add the cumin seeds and fry, stirring, for 20-30 seconds or until the seeds are fragrant and begin to crackle.
  4. Reduce heat to medium and add the onion. Cook until transparent.
  5. Add the garlic and ginger, cook until soft.
  6. Add all remaining spices, cook for about one minute or until fragrant.
  7. Add the tomato and raise the heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of your spoon until you get a thick sauce.
  8. Add the black-eyed peas, coconut milk, and salt to taste. Simmer for a few more minutes until sauce reaches desired consistency.
  9. Serve over basmati rice with fresh chopped cilantro sprinkled on top.
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Nutrition Profile
  • (without rice) 215 calories, 10 grams protein, 34 grams carbohydrates, 8 grams fat, 4 grams fiber

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