Black-Eyed Peas Curry
Black-eyed peas curry, or black-eyed beans curry, is perfect when you are in the mood for beans, but none are soaked and cooked. This healthy vegan curry recipe with coconut milk is also a good fit when you feel like eating comfort food Indian style which is ready quite quickly.
This black-eyed peas curry tastes so good. And the best thing is: there are only a few uncomplicated steps to consider. The beans need to be cooked while the curry is prepared. For the curry sauce simply fry onion, garlic and ginger. Then add spices, tomatoes, and coconut milk. Then the boiled beans, some lime juice and, if you like, coriander. And rice as a side dish. Et voila. As you can see, it is really easy.
About the beans: I think you can also make this curry with all other kinds of legumes. For example with simple white beans, with beluga lentils, or with chickpeas. To be honest, I haven’t tried it yet, but I don’t know what speaks against it in terms of taste.
By the way: I think that my boyfriend is quite picky (many kisses, darling, in case you should ever read this). And he once told me that it was one of the best things I’ve cooked. Since then, I’d like to hear it every time, hihi.
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Black-Eyed Peas Curry
Ingredients
- 1 cup black-eyed peas
- 3 tbsp rapeseedoil
- 1 tsp cumin seeds
- 1 onion
- 3 cloves garlic
- 1 piece ginger thumb-sized
- 1 tsp turmeric powder
- ½ tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 can tomato pieces or 3-4 fresh tomatoes
- ¾ tsp salt
- 1 cup coconut milk
- ½ lime juice of
- fresh cilantro
Instructions
- Rinse the beans, put them in a saucepan, cover with water and bring to a boil. Cook over medium heat for about 45 minutes until tender. Strain.
- In the meantime, heat some oil in a pan, fry the cumin seeds for a few seconds, then add the onion and continue frying until translucent.
- Next, add the ginger and garlic and sauté for about a minute.
- Now add all the spices (turmeric, chili, cumin, coriander, and garam masala). Stir and fry for about a minute.
- Then add the tomatoes, and season with salt.
- Stir and cook for about 5-10 minutes until the sauce thickens.
- Now add the coconut milk and the black-eyed peas and simmer for about 15 more minutes.
- Finally, add the lime juice.
- Serve with fresh coriander on top (if you like) and with basmati rice on the side.