This vegan curried black eyed pea is an excellent low-fat source of protein, fibre, vitamins and minerals. The taste will certainly stimulate your palate!
I try to include more legumes in my diet, such as beans, lentils and black-eyed peas. Legumes have a low glycemic index and are an excellent low-fat, plant-based source of protein, fiber, vitamins and minerals.
These black eyed peas with coconut milk curry are nutritious, delicious and completely vegan.
Legumes by nature don’t have a ton of flavor, so they can take on many different spice combinations. Indian flavors in this dish will surely awaken your palate. If you don’t like heat, you can omit the cayenne when making this recipe.
If you’re looking for tasty and easy ways to include more legumes in your diet, definitely give this curry dish a try. It’s so nutritious and satisfying!
How to make black eyed pea curry
This entire recipe comes together in one pan on the stove, making it easy to prepare and clean up.
Step 1: Rinse the dried black-eyed peas, then transfer them to a large bowl. Add water to at least an inch above the peas and let it soak for 8 hours or overnight.
Step 2: In a small bowl, mix together the coriander, turmeric, cayenne, and cumin. Put aside.
Step 3: In a large saucepan, heat canola oil over medium heat. Once heated, add the onion and fry until the onion is colored, about 10 minutes.
Step 4: Add garlic, ginger and spice mix. Fry, stirring constantly, for about 3 minutes.
Step 5: Add the tomatoes and cook over low heat, stirring constantly, until the tomatoes are no longer lumpy.
Step 6: Drain and rinse the black-eyed peas, then add them to the onion mixture along with the water and salt.
Step 7: Bring everything to a boil, then reduce heat to low, cover and simmer until peas are tender, about 30 minutes.
Step 8: Add coconut milk and cook uncovered for another 10 minutes. Add the lemon juice just before serving.
That’s it! Your hearty, nutritious bowl of legumes is ready to eat.
Time-saving techniques
No time to make your own curry spice mix? No problem! You can replace the coriander, turmeric, cayenne and cumin with a high-quality curry mix from the store.
Want to use canned black-eyed peas instead of dried peas? Just rinse and strain, then reduce the amount of water in the recipe to 1 cup. You can cut the cooking time in half and omit the salt.
Storage
This recipe is for six portions of black-eyed peas with curry spices, which I consider to be quite a large portion. I love making them all at once and leaving leftovers for later in the week!
Just let extra portions cool, then store them in an airtight container in the fridge. They will stay fresh for up to a week.
Other delicious legume recipes
Now that you know how nutritious legumes are, you’re probably looking for more ways to include them in your weekly menu!
Since their taste is quite mild, they can be enjoyed in many different ways. Here are some of my favorite recipes that you will surely enjoy:
When you try this dish, don’t forget to let me know how you liked it and rate the recipe in the comments below!
recipe card
Curry Black Eyed Peas
This vegan black-eyed peas with curry is an excellent low-fat source of protein, fibre, vitamins and minerals. The taste will certainly stimulate your palate!
Portions:6 portions
Instructions
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Rinse the dried black-eyed peas, then transfer them to a large bowl. Add water to at least an inch above the peas and let it soak for 8 hours or overnight.
1 cup of black-eyed peas
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In a small bowl, mix together the coriander, turmeric, cayenne, and cumin. Put aside.
1 teaspoon ground coriander, 1 teaspoon ground turmeric, ½ teaspoon of cayenne pepper, ½ teaspoon of ground cumin
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Heat rapeseed oil in a large skillet over medium heat. Once heated, add the onion and fry until the onion is colored, about 10 minutes.
1 tablespoon of rapeseed oil, 1 cup of onion
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Add garlic, ginger and spice mix. Fry, stirring constantly, for about 3 minutes.
2 cloves of garlic, 1 1-inch piece of fresh ginger
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Add the tomatoes and cook over low heat, stirring constantly, until the tomatoes are no longer lumpy.
1 medium tomato
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Drain and rinse the black-eyed peas, then add them to the onion mixture along with the water and salt.
2 cups of hot water, ½ teaspoon of salt
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Bring everything to a boil, then reduce heat to low, cover and simmer until peas are tender, about 30 minutes.
-
Add coconut milk and cook uncovered for another 10 minutes. Add the lemon juice just before serving.
1 cup light canned coconut milk, 1 tablespoon of lemon juice
Notes to the recipe
To save time, replace your high-quality curry mix with cilantro, turmeric, cayenne and cumin. You can also use canned black-eyed peas.
If using canned peas, rinse and pat dry, reduce water to 1 cup, cut cooking time in half and omit salt.
Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Nutritional information per serving
Nutrition Facts
Curry Black Eyed Peas
Amount per serving
Calories 151
46 calories from fat
% Daily Value*
Fat 5.1g8%
Saturated fat 2.5g16%
trans fats 0g
Polyunsaturated fats 0.7g
monounsaturated fats 1.3g
cholesterol 0mg0%
Sodium 199.1 mg9%
Potassium 54 mg2%
Carbohydrates 18.6g6%
Fiber 3.4g14%
Sugar 2.9g3%
Protein 7.1g14%
Net carbs 15.2g
* Daily percentages are based on a 2000 calorie diet.
#Curry #blackeyed #peas
