Black eyed peas curry. There’s nothing cozy like a bowl of healthy curry loaded with the goodness of black eyed peas. So why not make this curry to create the ultimate comfort food?
If you are a fan of vegan food, you probably care about what goes into your body. Legumes are definitely a vegan favorite and that includes this black eyed peas curry with cucumbers. Not only is this curry loaded with nutritious beans that are super healthy for you but it also tastes great with rice or crusty bread.
Whether you are a vegan fan or simply looking for a healthy recipe, here’s a great curry to add to your recipe repertoire. Amazingly delicious yet super easy to make.
To make this black eyed peas curry, start with sauteeing grated coconut with fennel seeds, ground turmeric, ground coriander and red chili powder. When grated coconut turns brown, switch off the flame, and grind this mixture to a smooth paste.
With the black eyed peas used in this recipe, you have two options – dried or canned. With dried peas, you have to cook them for about an hour on stove top. If using canned peas, drain them and add straight to the curry.
Now, place both cooked peas, coconut mixture and cucumbers in a saucepan. Cook for about 5-6 minutes. Next up, the tempered spices. Heat oil in a pan and splutter mustard seeds. Brown onions along with curry leaves and dried red chilies. Once done, add this to the black eyed peas curry and give it a good stir.
This curry pairs perfectly with rice or crusty bread.
More black eyed peas recipes:
- 1 tbsp oil (coconut oil preferred)
- 1 cup grated coconut
- 1 tablespoon fennel seeds
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1 tablespoon ground coriander (coriander powder)
- 1 teaspoon red chili powder
- 1 cup dried black eyed beans (peas), rinsed or 3 cups canned black eyed beans, drained
- 1 cucumber, diced
- 1 tablespoon oil (coconut oil preferred)
- 1 tablespoon mustard seeds
- 1/2 cup chopped onions
- 2 dried red chilies
- 1 sprig curry leaves
Cook black eyed beans (peas):
- Place beans in a large pot. Cover with water. Bring to boil. Simmer for about an hour or until the beans are tender. Drain.
- Reserve 1 and 1/2 cups water.
- Alternatively, you can cook dried beans in a pressure cooker. Place beans in the cooker and cover with water. Cook until 3 whistles.
Make coconut paste:
- Heat oil in a small frying pan over low heat. Fry, stirring, for 2-3 minutes or until coconut starts to brown.
- Add fennel seeds, ground turmeric, ground coriander and red chili powder. Fry, stirring, for 1 minute. Remove from heat. Leave to cool completely.
- Once cooled, place it in a food processor. Add a little water, and grind to a smooth paste. Set aside.
- Place coconut paste and cooked beans in a large saucepan over medium-high heat.
- Add cucumber. Pour in enough reserved water to make a thick sauce. Season with salt.
- Bring to a boil. Reduce heat and simmer for 2-3 minutes or until the cucumbers are tender.
- Heat oil in a small frying pan over medium heat. Add mustard seeds. Allow to splutter.
- Add onions, dried red chilies and curry leaves. Sauté, stirring, for about 2-3 minutes or until the onions are browned.
- Pour tempered spices into the curry. Stir to combine.
Amount Per Serving Calories 443 Total Fat 15g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 8g Cholesterol 0mg Sodium 956mg Carbohydrates 73g Net Carbohydrates 0g Fiber 15g Sugar 31g Sugar Alcohols 0g Protein 15g