Feijoada is a delectable stew traditionally made with beans and meat, introduced to Goa by the Portuguese. However, the version I'm referring to is completely meatless. While I typically have no qualms about incorporating meat into dishes, discovering this meatless rendition was a pleasant surprise. Those who have tried this black eyed peas curry recipe unanimously deem it exceptional, earning it the label of a "keeper recipe."
This version of Black eyed peas curry is adapted from archanaskitchen contributed by Revati Upadhaya. This recipe has pomegranate molasses that I added instead of tamarind paste. I have tried both ways and you can hardly make the difference.
Goan Black Eyed Peas Curry—an absolute delight for your taste buds. This Indian-style curry has a balance of heat, tanginess, and earthiness, making it a perfect choice for both vegetarian and vegan palates.
- black-eyed peas
- cooking oil
- red onions
- garlic cloves
- fresh ginger
- coconut milk
- Ground spices: turmeric, red chilli, coriander and cumin
- pomegranate molasses or tamarind paste
- lime juice
Soak black-eyed peas, pressure cook till tender. Sauté onions, ginger, garlic; add spices and tomato puree. Introduce 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 Feijoada over steaming white rice. Enjoy the rich flavors of Goa in a bowl!
- 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 coocnut milk or milk from powder. I have not tried with any other plant based milk.
- pomegranate molasses or tamarind paste
You will need a pressure cooker or Instant Pot to cook the black eyed peas faster. A saucepot to prepare the curry.
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.
Spruce up your black eyed peas curry by letting it sit overnight – the flavors mingle and intensify, creating an even more mouthwatering experience the next day. It's the secret sauce to an extra tasty meal!
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 consistency with water or a non-dairy milk of your choice.
Substitute with tamarind paste for that tangy kick.
Yes, you may. Start with 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)
Looking for other meatless curry recipes like this? Try these:
Black eyed peas curry | Goan Meatless Feijoada
- 1 Pressure cooker
- 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 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
- 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, water as required
- 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, 2 large onions
- 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, 1.5 inch ginger, 2 green chillies
- Next, add the ground spices and mix well.¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 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 milk, salt to taste
- Add the jaggery and pomegranate molasses or tamarind paste and stir well.½ tablespoon jaggery, 1 teaspoon pomegranate molasses
- 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 juice, Fresh coriander leaves