Indian

Curried Vegetarian Black-Eyed Peas Recipe

This curried vegetarian black-eyed peas recipe is an easy to prepare, lightly-spiced mild coconut curry that’s great for people who want a creamy curry without the hot spice usually found in Indian curries. Black-eyed peas are a quick cooking bean which means that you can have this dish on the table in less than an hour when cooking the beans from dry, or in about 20 minutes when using canned beans.

This curried vegetarian black-eyed peas recipe is an easy to prepare, lightly-spiced mild coconut curry that’s great for people who want a creamy curry without the hot spice usually found in Indian curries. Black-eyed peas are a quick cooking bean which means that you can have this dish on the table in less than an hour when cooking the beans from dry, or in about 20 minutes when using canned beans.

My love of hot and spicy foods is certainly no secret. I love, love, love spicy Thai coconut curries like this vegetable green curry and this vegan red curry, and I pretty much can’t eat fries without Tabasco sauce anymore.

But I’m not always in the mood to sweat it out at the dinner table, especially in the stiflingly humid Spanish summertime, and not everyone shares my love of spice.

This curried vegetarian black-eyed peas recipe is an easy to prepare, lightly-spiced mild coconut curry that’s great for people who want a creamy curry without the hot spice usually found in Indian curries. Black-eyed peas are a quick cooking bean which means that you can have this dish on the table in less than an hour when cooking the beans from dry, or in about 20 minutes when using canned beans.

So this curried vegetarian black-eyed peas recipe is for you, mild curry lovers! The coconut milk not only makes this curry super creamy, it also tones down the heat of the chili powder and compliments the mix of warming spices well.

The other great thing about this recipe is that you should be able to find all the spices and ingredients you need at your local supermarket. Nothing too exotic here.

This curried vegetarian black-eyed peas recipe is an easy to prepare, lightly-spiced mild coconut curry that’s great for people who want a creamy curry without the hot spice usually found in Indian curries. Black-eyed peas are a quick cooking bean which means that you can have this dish on the table in less than an hour when cooking the beans from dry, or in about 20 minutes when using canned beans.

Black-eyed peas are a great bean to cook up during the week or any day you’re short on time. I learned recently that contrary to popular belief they don’t need to be pre-soaked and can be cooked from dry much faster than other bean varieties.

I’ve used them before to make this amazing smoky Cajun-style black-eyed peas recipe (it’s really seriously smoky and flavourful!) and I love their earthy flavour that’s so different from other beans. Of course if you don’t have black-eyed peas you can use this coconut curry sauce recipe with any other kind of bean and it will be equally delicious!

Curried Vegetarian Black-Eyed Peas Recipe

Curried Vegetarian Black-Eyed Peas Recipe

Yield: Serves 4
Cook Time: 45 minutes
Total Time: 45 minutes

This curried vegetarian black-eyed peas recipe is an easy to prepare, lightly-spiced mild coconut curry that’s great for people who want a creamy curry without the hot spice usually found in Indian curries

Ingredients

  • 1 cup dried black-eyed peas (2 1/2 cups cooked)
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala (see note below)
  • 1 tablespoon coriander powder
  • 3 tomatoes, diced
  • 1 cup coconut milk
  • Salt, to taste
  • A bunch of fresh cilantro, chopped, for garnish

Instructions

  1. Rinse and pick through the black-eyed peas. Put them in a pot and cover with water and add salt to taste. Bring to a boil then reduce to a simmer and cook until the beans are soft, 30-45 minutes. Drain.
  2. While the beans are cooking, prepare the coconut curry sauce. Heat oil in a large saucepan over medium-high heat. Add the cumin seeds and fry, stirring, for 20 – 30 seconds or until the seeds are fragrant and begin to crackle.
  3. Reduce the heat to medium and add the onion. Fry until transparent then add the garlic and ginger and fry until soft. Add all the spice powders and fry, stirring, for about a minute or until they release their aroma.
  4. Add the tomato and raise heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of your spoon until you get a thick sauce. Add the black-eyed peas, coconut milk and salt to taste. Simmer for a couple of minutes or until the sauce reaches the consistency that you like.
  5. Serve with fresh chopped cilantro sprinkled on top and basmati rice.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 336 Total Fat: 17g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 215mg Carbohydrates: 38g Fiber: 8g Sugar: 7g Protein: 13g

Note: Packaged garam malasa mixes are often too spicy and full of cheap fillers rather than fragrant spices. I make my own garam masala, which is really easy and good to have on hand in your spice rack. I don’t put any chili powder in my garam masala so if yours has chili, your dish will be spicier than mine.

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31 Comments

  • Reply
    Karen White
    November 24, 2016 at 1:45 pm I share your love of hot and spicy food but this sounds equally yummy. Another one to try very soon.
    • Reply
      Melissa
      November 28, 2016 at 3:47 pm Please do, this recipe is spectacular (if I do say so myself :P)!
  • Reply
    chitra
    February 11, 2017 at 11:27 am Tried this. It was amazing. Thanks!
  • Reply
    Becky
    July 22, 2017 at 2:34 am Any recommendations for vegetable side dishes that pair well with this curry?
    • Reply
      Melissa
      July 24, 2017 at 9:30 am This curry is so flavourful it's great with any steamed veggie of your choice. If you want more of an Indian vibe, try these spiced potatoes and zucchini.
      • Reply
        Becky
        August 3, 2017 at 12:14 am Thanks! I took inspiration from another one of your recipes and threw a bunch of chopped chard in with this one. It turned out quite well. Great recipe!
  • Reply
    Anna
    July 26, 2017 at 12:20 am Hi! What tomatoes did you use? Fresh or canned?
    • Reply
      Melissa
      August 4, 2017 at 3:52 pm Fresh
  • Reply
    Jacqueline
    September 21, 2017 at 9:04 am Scrumptious! I used cardamom seeds as I didn't have cumin seeds and it still tasted delicious - non veggie husband loved it too! Best wishes from New Zealand
  • Reply
    Jane
    October 1, 2017 at 1:09 pm Made this ! But instead mixed black beans, black eyes peas, and lentils up to the 2 &1/2 cups, with also some snow peas ! Was delicious !
  • Reply
    Theresa
    December 31, 2017 at 11:24 pm I made this exactly as written and it was delicious. I love how the cumin seeds add another complexity of cumin flavor.
  • Reply
    Melissa
    January 1, 2018 at 11:44 pm Just made this for New Year’s and it was great! I served it with sweet potatoes. Thank you!
  • Reply
    sf
    January 16, 2018 at 11:15 pm I made this last night and it was spectacular... even though I got confused and this American used American chili powder, which is a mix (not chile powder). From the comments, I see I should have used cayenne, hot paprika or maybe Kashmiri chile powder, but I thought it was delicious anyway! I'll make a note to use a hot chile powder on my copy of the recipe, because I'm definitely going to make this again. BTW: I added a handful of spinach to mine. Yum!
  • Reply
    Karen Babyak
    January 23, 2018 at 1:21 am This was sooo good. I made lettuce wraps with it because I made mine in the rice cooker so I couldn’t make rice. Umm, both of those decisions were perfect. Sooo good as a wrap!
  • Reply
    Danielle
    February 26, 2018 at 1:33 am Thank you for this recipe, it is so delicious! I added pumpkin, sweet potato, carrots that I bakes with some of the spices first and then some spinach at the end. I will definitely make this again :)
  • Reply
    April
    June 17, 2018 at 4:27 pm Hi , What type of coconut milk did you use? regular unsweetened carton milk or canned coconut milk? Also, if canned, did you use lite or regular?
    • Reply
      Melissa
      June 19, 2018 at 12:06 pm Regular canned coconut milk, not lite.
  • Reply
    Lynn
    July 25, 2018 at 6:28 pm Hi, If I’m using fresh plum tomatoes (roughly a half cup each cut up), how many would I need? I made this recipe a few months ago and because winter tomatoes are tasteless at best, I ended up using canned diced tomatoes and it was absolutely delicious. Making this again for the family and will be doubling the recipe and will definitely be using fresh tomatoes.
    • Reply
      Jessica
      November 15, 2018 at 10:02 am Lynn, did you use just 1 can of diced tomatoes? This recipe sounds good and I have a bunch of black eyed peas (a bean I've never used before) and plenty of canned diced tomatoes
      • Reply
        Lisa
        April 13, 2019 at 3:37 am Hi - I just made this tonight and I used diced canned tomatoes with no additional salt added. I drained them and then put them in. They didn't cook down entirely as I would have liked, but the dish still tasted amazing. I have a question when useing fresh tomatoes - my gut thinks you would want to either roast them or blanch them to remove the skins?
  • Reply
    Ginger
    August 21, 2018 at 3:38 am This recipe was a little bit more than wonderful! I left out the coconut milk because I didn’t have it on hand and served it over rotini pasta. It tasted just like a chili recipe. I will continue to have this recipe often. Thank you.
  • Reply
    Rebone
    September 16, 2018 at 5:15 pm I love this recipe. I have made it quite a couple of times, which is rare for recipes I find online. I'm in fact, about to make it again. So just want to thank you for sharing this. :)
  • Reply
    Leigh Anna G.
    October 13, 2018 at 12:26 am This is a wonderful recipe, so grateful I stumbled on it- thank you for sharing!
  • Reply
    Zaza
    November 9, 2018 at 12:42 am I made this a few times now, and we love it. Always come back to this curry because it's simple but flavourful. Soul food :)
  • Reply
    zak
    November 9, 2018 at 5:58 pm Hi what is an alternative to use instead of coconut milk? Thanks!
  • Reply
    Janine Latus
    January 4, 2019 at 11:54 am I don't see tomatoes on the ingredients list. What kind and what volume?
  • Reply
    Angela Carrion-Jones
    February 21, 2019 at 3:06 am Hi, Do you drain the beans before adding them to the curry"
  • Reply
    Lisa
    April 13, 2019 at 3:34 am I tried this and loved it; but I would like to know what are the calorie counts? How would I go about trying to figure all of that out?
    • Reply
      Melissa
      April 29, 2019 at 9:09 am There are many online nutritional calculators. You can just copy and paste the ingredients in. I don't have a specific one to recommend since I'm not a nutritionist and I cannot assess if they're accurate or not.
  • Reply
    Cheryl
    April 30, 2019 at 4:24 pm Made this last night for lunches this week. No Garam Masala and didn’t want to make so used some curry powder. Yum. Now I have another way to make black-eyed peas . Yeah!
  • Reply
    Carol
    August 7, 2019 at 7:43 pm Just tried this dish and it was delicious! Thank you.
  • Leave a Reply

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