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black eyed peas curry

Black Eyed Peas Curry (Stovetop)

A quick, healthy, and deeply flavorful curry featuring tender black eyed peas and aromatic Indian-inspired spices, made simply on the stovetop.
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Prep Time 15 minutes
Cook Time 30 minutes
Soak Time 1 minute
Total Time 45 minutes
Servings: 4 people
Course: Curry, Main Course
Cuisine: Indian, Vegan, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas soaked overnight and drained
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 1 medium ginger grated
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • Oil for cooking (e.g., 2 tbsp olive or vegetable oil)
Spices & Seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper adjust to taste for heat
  • Salt and pepper to taste
  • Fresh cilantro chopped (optional, for garnish)

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Heat oil (approx. 2 tbsp) in a large pan or pot over medium heat. Add the chopped onions and cook until they are translucent, about 5-7 minutes.
    Oil, 2 medium onions
  2. Add the garlic, grated ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly until the spices are fragrant.
    3 cloves garlic, 1 medium ginger, 1 teaspoon ground cumin, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper
  3. Add the soaked black eyed peas, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
    1 cup dried black eyed peas, 1 can diced tomatoes, 2 cups vegetable broth, Salt and pepper
  4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for **20-25 minutes**, or until the peas are tender.
  5. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped cilantro if desired.
    Fresh cilantro

Notes

Soaking the peas overnight is necessary for the short 20-25 minute cooking time. For a thicker curry, mash some of the peas against the side of the pot or add a cornstarch slurry at the end. Can be served over rice or with naan bread.