Black-Eyed Pea Coconut Curry (Print Version)

Hearty black-eyed peas simmered in aromatic coconut milk with warming Indian spices.

# Components:

→ Legumes

01 - 2 cups cooked black-eyed peas or 1 can (15 oz), 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 fl oz) coconut milk
14 - ½ cup vegetable broth or water
15 - 1 can (14.5 oz) diced tomatoes

→ Vegetables

16 - 1 to 2 green chilies, chopped, optional
17 - 1 cup frozen or fresh green peas

→ Seasoning & Garnish

18 - 1½ teaspoons salt
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of ½ lime

# Directions:

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, approximately 5 minutes.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Sauté for 1 to 2 minutes until fragrant.
04 - Add ground cumin, ground coriander, ground turmeric, chili powder, and ground black pepper. Cook for 1 minute while stirring constantly.
05 - Pour in diced tomatoes and cook for 5 minutes, allowing them to break down and release their flavors.
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 together.
09 - Stir in garam masala and lime juice. Adjust seasoning as needed.
10 - Garnish with fresh cilantro and serve hot with basmati rice or naan.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The spices are forgiving—you can adjust the heat and warmth to match your mood.
  • One pot, minimal cleanup, and somehow everyone at the table asks for seconds.
02 -
  • Don't skip the step where you cook the spices in the oil for a minute—this is what separates a good curry from a great one, and I learned this the hard way by rushing through it once.
  • Garam masala goes in at the end, not at the beginning, because its delicate flavors fade if simmered too long. This discovery changed everything about how this curry tastes.
03 -
  • If you want to add a cinnamon stick or a few curry leaves in step 1, your curry will taste like someone spent hours developing the recipe. It's a small move with outsized impact.
  • The fresher your ginger, the more alive the whole curry becomes—dried ginger powder works but doesn't have the same bite.
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