Those who have tried this black eyed peas curry recipe unanimously deem it exceptional, earning it the label of a "keeper recipe." If you're looking for a hearty, comforting dish with just the right balance of spice and creaminess, this one is a must-try!
One of the reasons I love this curry is because I have successfully used pomegranate molasses instead of tamarind paste. You know, sometimes you don't want to soak tamarind and deal with the waste. I have tried both ways and with mild differences in tanginess, both versions are my favourite.
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Ingredients
This Goan Black Eyed Peas Curry has a balance of heat, tanginess, and earthiness, making it a perfect choice for vegetarian palates. Here are the key ingredients you need to make this curry:
- black-eyed peas
- red onions
- garlic cloves
- fresh ginger
- tomatoes
- coconut milk
- Ground spices: turmeric, red chilli, coriander and cumin
- sugar
- pomegranate molasses or tamarind paste
- lime juice
Instructions
- Soak black-eyed peas and pressure cook till tender.
- Sauté onions, ginger, and garlic; add spices and tomato puree.
- Add cooked peas, coconut milk, and water for desired consistency.
- Season with salt, jaggery, and pomegranate molasses.
- Simmer, avoiding a vigorous boil.
- Finish with a drizzle of lime juice and chopped coriander.
- Serve this mouthwatering meatless curry over steaming white rice.
Substitutions
- black-eyed peas: You can use similar kidney beans but cooking time may differ.
- coconut milk: As an expat, I don't have the luxury of making fresh coconut milk. My recipe uses canned coconut milk or milk from powder. I have not tried any other plant-based milk.
- pomegranate molasses or tamarind paste
Equipment
- You will need a pressure cooker or Instant Pot to cook the black eyed peas faster.
- A saucepot to prepare the curry.
Storage
Store leftover black eyed peas curry in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 2 months. Reheat gently on the stove, adding a splash of water if needed.
Top tip
Spruce up your black eyed peas curry by letting it sit overnight - the flavours mingle and intensify, creating an even more mouthwatering experience the next day. It's the secret sauce to an extra tasty meal!
FAQ
Absolutely! Rinse canned peas and add during the last steps for a quicker fix.
I highly recommend adding coconut milk but if for some reason you have to skip it, then it is okay. The taste would not be the same but it still would be a spicy curry. You may have to adjust the consistency with water or a non-dairy milk of your choice.
Substitute with tamarind paste for that tangy kick.
Yes, you may. Start with the Saute option and prepare the curry masala. Then add the black eyed peas and cook for 4 to 5 minutes if soaked or 10 to 15 minutes if using dry or un-soaked. (if that is even a word)
Related
Looking for other meatless curry recipes like this? Try these:
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📖 Recipe Card
Black Eyed Peas Curry
Equipment
- 1 Pressure cooker
Ingredients
- ¾ cup black eyed peas, soaked for 4-6 hours or overnight
- water as required, (to pressure cook)
- 2 tablespoons cooking oil, sunflower oil
- 2 large red onions, finely chopped
- 5 to 6 garlic cloves, minced
- 1.5 inch ginger, grated
- 2 to 3 medium-sized tomatoes
- 2 green chillies
- ½ cup thick coconut milk
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- salt to taste
- ½ tablespoon jaggery, (or sugar)
- 1 teaspoon pomegranate molasses, ( or tamarind paste)
- 1 tablespoon lemon or lime juice
- Fresh coriander leaves
Instructions
- Wash and drain the soaked black-eyed peas thoroughly. Add them into a pressure cooker with sufficient water and salt. Pressure cook the beans until soft and tender. (4 whistles and let it cool on its own)¾ cup black eyed peas soaked for 4-6 hours or overnightwater as required (to pressure cook)
- Puree the tomatoes by roughly chopping them into large chunks and blend without adding water till they are lump-free.2 to 3 medium-sized tomatoes
- Heat some oil in a deep saucepot and add the sliced onions.2 tablespoons cooking oil sunflower oil2 large red onions finely chopped
- Saute the onions until they are golden.
- Add the minced ginger, garlic and green chillies and continue to sauté for 4-5 minutes.5 to 6 garlic cloves minced1.5 inch ginger grated2 green chillies
- Next, add the ground spices and mix well.¼ teaspoon turmeric powder1 teaspoon red chilli powder1 teaspoon coriander powder1 teaspoon cumin powder
- Pour in the tomato puree and mix everything and cook until the oil begins to release.
- Tip in the cooked black-eyed beans along with most of the water and mix for a minute.
- Add salt, coconut milk, and a little water to bring it to the consistency you desire.½ cup thick coconut milksalt to taste
- Add the jaggery and pomegranate molasses or tamarind paste and stir well.½ tablespoon jaggery (or sugar)1 teaspoon pomegranate molasses ( or tamarind paste)
- Simmer the curry for 5-6 minutes, ensuring not to allow it to boil vigorously.
- Drizzle some lemon juice and chopped coriander and serve thi spicy Goan Black-eyed Peas Stew hot with chapatis or rice or even a slice of bread.1 tablespoon lemon or lime juiceFresh coriander leaves
Notes
Nutrition Info
Adapted from archanaskitchen contributed by Revati Upadhaya.
Famidha Ashraf says
You start salivating when the curry is simmering... a truly simple and delicious black-eyed peas curry recipe. What do you call this bean in your language?