Black-Eyed Pea Coconut Curry (Printable Version)

Aromatic black-eyed peas in coconut milk with warming Indian spices.

# The Ingredients You'll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas or 1 can (15 oz), 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 - ½ teaspoon chili powder, or to taste
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - ½ teaspoon mustard seeds, optional

→ Liquids

13 - 1 can (14 fluid ounces) coconut milk
14 - ½ cup vegetable broth or water
15 - 1 can (14.5 ounces) diced tomatoes

→ Vegetables

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

→ Seasoning and Garnish

18 - 1½ teaspoons salt, or to taste
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of ½ lime

# Step-by-Step Instructions:

01 - Heat coconut oil in a large saucepan over medium heat. Add mustard seeds if using and allow to sizzle for 30 seconds until fragrant.
02 - Add chopped onions and sauté for approximately 5 minutes, stirring occasionally, until softened and golden brown.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Continue sautéing for 1 to 2 minutes until the mixture becomes fragrant.
04 - Add cumin, coriander, turmeric, chili powder, and black pepper. Cook for 1 minute while stirring constantly to release essential oils.
05 - Pour in diced tomatoes with their liquid and cook for 5 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
06 - Add cooked black-eyed peas and green peas to the saucepan. Stir well to combine with the tomato mixture.
07 - Stir in coconut milk and vegetable broth. Bring the mixture to a gentle simmer over medium heat.
08 - 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 curry to serving bowls and garnish generously with fresh cilantro. Serve hot alongside basmati rice or warm naan bread.

# Additional Tips::

01 -
  • It comes together faster than takeout: Less than an hour from pantry to bowl, no rushing or stress.
  • Your kitchen will smell absolutely incredible: That ginger and spice combination lingers in the best possible way.
  • It's naturally vegan and gluten-free without feeling like a compromise: Just genuinely delicious food that happens to be kind to most diets.
02 -
  • Garam masala belongs at the end: If you add it during cooking, its delicate aromatics fade, and you lose that final layer of complexity that makes this curry special.
  • Rinse your canned beans thoroughly: The liquid they're packed in can make the curry taste tinny and cloudy; clean water transforms them completely.
03 -
  • Taste constantly and adjust as you go: Coconut milk brands vary in richness, so you might need more salt or broth than expected; trust your palate over the recipe.
  • Make a double batch and freeze it: This curry actually improves after a day or two, and having it in the freezer means comfort is just a reheat away.
Return to Recipe