Black-Eyed Pea Coconut Curry (Printable Version)

Creamy coconut curry with tender black-eyed peas, warming spices, and fresh herbs for a satisfying plant-based meal.

# Ingredient List:

→ 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 - 1/2 teaspoon chili powder, adjust to taste
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - 1/2 teaspoon mustard seeds, optional

→ Liquids

13 - 1 can (14 fluid ounces) coconut milk
14 - 1/2 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 1/2 teaspoons salt, adjust to taste
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of 1/2 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. Add onions and sauté until soft and golden, approximately 5 minutes.
02 - Stir in garlic, ginger, and green chilies. Sauté for 1 to 2 minutes until fragrant. Add cumin, coriander, turmeric, chili powder, and black pepper. Cook for 1 minute while stirring constantly.
03 - Pour in diced tomatoes and cook for 5 minutes, allowing them to break down and incorporate into the oil mixture.
04 - Add cooked black-eyed peas and green peas. Mix well to combine with the spiced tomato base.
05 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer. Season with salt and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the curry thickens and flavors meld together.
06 - Stir in garam masala and lime juice. Adjust seasoning as needed. Garnish with fresh cilantro. Serve hot with basmati rice or naan.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been stirring it all afternoon.
  • Black-eyed peas are milder and earthier than chickpeas, so they disappear into the coconut milk like they belong there.
  • You probably have most of these spices already sitting in your cabinet waiting for their moment.
02 -
  • Don't skip blooming your spices in the oil for that full minute, or they'll taste flat and dusty instead of rich and rounded.
  • Garam masala goes in at the very end so it stays bright, not buried under 20 minutes of simmering time.
  • Canned black-eyed peas are already cooked, so you're not waiting for them to soften, just letting them absorb flavor.
03 -
  • Full fat coconut milk from a can separates naturally, so gently stir it back together before pouring or you'll get inconsistent creaminess throughout the curry.
  • Taste the curry before serving and add salt and lime juice gradually because they're the last two things that balance everything and you can't take them back once they're in.
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