Black-Eyed Pea Coconut Curry (Print View)

Hearty black-eyed peas in aromatic coconut curry with warming spices

# What You'll Need:

→ Legumes

01 - 2 cups cooked black-eyed peas, drained and rinsed

→ Aromatics

02 - 1 tablespoon coconut 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 - 14 fl oz coconut milk
14 - ½ cup vegetable broth
15 - 14 oz canned diced tomatoes

→ Vegetables

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

→ Seasoning & 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, 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, coriander, turmeric, chili powder, and 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 juices.
06 - Add cooked black-eyed peas and green peas. Mix thoroughly to combine.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer over medium-low heat.
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 if needed.
10 - Garnish with fresh cilantro and serve hot with basmati rice or naan.

# Expert Insights:

01 -
  • It comes together in under an hour, which means you can have something that tastes like you spent all day cooking without actually spending all day cooking.
  • The spices bloom properly, creating layers of flavor that make each spoonful feel different from the last.
  • It's naturally vegan and gluten-free without feeling like you're missing anything at all.
02 -
  • Garam masala at the end, not the beginning, is the secret that keeps this tasting fresh and bright instead of flat and cooked-out.
  • Don't be stingy with the salt, especially if you're using unsalted broth, because it's what makes all the spices actually pop.
03 -
  • Taste as you go, especially with salt and heat, because everyone's spice tolerance and broth salinity is different.
  • If your curry is too thin at the end, let it simmer a few extra minutes uncovered; if it's too thick, add a splash of water or broth.
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