Black-Eyed Pea Curry

Black-Eyed Pea Curry

Inspiration: Another day, another curry, right? We’re just fine with adopting that philosophy.

What We Loved: We’ve found that curries with a lot of turmeric and coconut milk tend to have a pretty specific flavor profile – they’re somewhat sweet, yet they’re full of that earthy, rustic turmeric taste. They tend to be nice, mellow curries that are mild in spice but sweet in flavor. We both really enjoy that flavor, and in this particular curry, we both enjoyed how nice and creamy the black-eyed peas were. Plus, all of the cilantro thrown in was awesome. If you are familiar with our blog, you know that we love our cilantro. As always, it added such a bright and fresh herbal taste. This is a nice curry if you’re looking for a curry that’s a little lighter and a little less spicy and intense than a lot of curries can be.

Tips: As often happens with me because I’m impatient, I photographed this dish too early, before it really had a chance to meld together and get nice and creamy. After it has been off of the heat for a little while, this really comes together and is much creamier than it looks in the photo. So I would suggest letting this one sit for just a bit before serving.

Black Eyed Pea Curry
Source: Slightly adapted from Girl Cooks World

2 tablespoons coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 cup diced tomato
2 15 ounce cans black-eyed peas, drained and rinsed
1/2 teaspoon salt
1 13.5 ounce can coconut milk
1 tablespoon lemon juice
1/4 cup cilantro leaves, plus extra for garnish

1. Heat the oil in a large saute pan over medium high heat. Add the onion, and cook until starting to brown.

2. Add the garlic, ginger, coriander, turmeric, cumin, and cayenne. Cook until the mixture is fragrant, about a minute.

3. Reduce the heat to medium. Add the tomato, and cook for a few minutes until the tomato begins to break down.

4. Add the black-eyed peas, salt, and coconut milk. Stir to combine. Reduce the heat to medium-low, and simmer for about 15 minutes, until the sauce begins to thicken.

5. Stir in the lemon juice and cilantro. Serve with additional cilantro for garnish.

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20 thoughts on “Black-Eyed Pea Curry

  1. Lovely recipe, I do like the sound of this! It’s different ton the one I make with Indian spices. I also add sweet potato and dill. I’d love to know what you think if my recipes. X

  2. ceecee says:

    This recipe is delicious, however if you are soaking dried black-eyed peas for this recipe, you MUST cook them first!!! I just made this with beans that had soaked overnight and the whole thing was a bit crunchy do to uncooked beans. Make sure you boil your soaked beans for 10-12 minutes or until soft. Otherwise, this is fantastic– great depth of flavor and simply delicious (I even used a green tomato!).

    • Oh yes, definitely cook dried beans first! Glad that you liked the flavors, though! A green tomato sounds like an interesting and great addition!

  3. kelly says:

    I made this and it was amazing! I added a lot more curry because we like it that way. Thanks for the recipe, its now a weekly staple in our house

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