Black-Eyed Pea Coconut Curry (Printable)

Hearty black-eyed peas simmered in creamy coconut milk with aromatic Indian spices for a protein-rich, comforting dish.

# What You'll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas (or 1 can, 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 fluid ounces) coconut milk
14 - 0.5 cup vegetable broth or water
15 - 1 can (14 ounces) diced tomatoes

→ Vegetables

16 - 1 to 2 green chilies, chopped (optional)
17 - 1 cup frozen or fresh green peas

→ Seasoning and Garnish

18 - 1.5 teaspoons salt
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of 0.5 lime

# How-To Steps:

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 to the pan and sauté until soft and golden, approximately 5 minutes, stirring occasionally.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
04 - Add ground cumin, coriander, turmeric, chili powder, and black pepper to the pan. Cook for 1 minute while stirring constantly to release the spice flavors.
05 - Pour in the diced tomatoes and cook for 5 minutes, allowing them to break down and reduce slightly.
06 - Combine the cooked black-eyed peas and green peas into the mixture, stirring well to distribute evenly.
07 - Stir in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer over medium heat.
08 - Reduce heat to medium-low 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. Taste and adjust salt and spice levels as needed.
10 - Transfer to serving bowls, garnish with fresh cilantro, and serve hot with basmati rice or naan bread.

# Expert Tips:

01 -
  • Black-eyed peas turn creamy and tender without any cream, making this naturally vegan but nobody will notice or care.
  • One pot means you're not spending your evening elbow-deep in dishes while everyone else is relaxing.
  • The spices warm you from the inside out, especially on nights when the world feels a little too cold.
02 -
  • Don't skip the blooming step where you cook the dry spices in oil—this releases their essential oils and is the difference between a flat curry and one that tastes like it's been simmering for hours.
  • The curry gets better the next day because the spices continue to marry and deepen, so if you have leftovers, consider them a gift to tomorrow's self.
03 -
  • Grate your ginger fresh just before cooking—jarred ginger won't give you the bright, zingy flavor that makes this curry sing.
  • Toast your spices in a dry pan for thirty seconds before adding oil if you want an even deeper, more toasted flavor profile that feels slightly more complex.
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