Black-Eyed Pea Coconut Curry (Printable)

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

# What You 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 - ½ teaspoon chili powder
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 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
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of ½ lime

# How to Make It:

01 - Heat coconut oil in a large saucepan over medium heat. Add mustard seeds if using and let them sizzle for 30 seconds.
02 - Add chopped onions and sauté until soft and golden, about 5 minutes.
03 - Stir in garlic, ginger, and green chilies. Sauté for 1 to 2 minutes until fragrant.
04 - Add cumin, coriander, turmeric, chili powder, and black pepper. Cook for 1 minute, stirring constantly.
05 - Pour in diced tomatoes and cook for 5 minutes, allowing them to break down and caramelize.
06 - Add cooked black-eyed peas and green peas. Mix well to combine.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer.
08 - Season with salt and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the curry thickens and flavors meld.
09 - Stir in garam masala and lime juice. Adjust salt and spices if needed.
10 - Garnish with fresh cilantro. Serve hot with basmati rice or naan.

# Expert Advice:

01 -
  • It's a complete protein powerhouse that actually tastes indulgent, not virtuous.
  • The whole thing comes together in under an hour, making weeknight dinners feel less like a chore.
  • You probably have most of these spices already hiding in your cabinet.
02 -
  • Don't skip blooming your spices in oil—it's the difference between a recipe that tastes okay and one that tastes like you've been cooking Indian food for years.
  • Taste the curry multiple times during the final simmer, especially for salt, because the coconut milk can hide how much seasoning you actually need.
  • If your curry is too thick, add more broth; if it's too thin, let it simmer longer—it should coat the back of a spoon but still be pourable.
03 -
  • A small cinnamon stick or handful of fresh curry leaves added early on creates an extra layer of subtle warmth that people taste but can't quite identify.
  • Always squeeze your lime juice in at the very end—heat will make it taste sharp and one-dimensional instead of bright and essential.
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