Black Eyed Pea and Brown Lentil Pineapple Curry
Dive into the bold and unexpected flavors of this Black Eyed Pea and Brown Lentil Pineapple Curry, a vibrant fusion of hearty legumes, creamy coconut milk, and a tropical hint of sweetness. This plant-based delight balances the earthy richness of lentils and black-eyed peas with the natural tang of fresh pineapple, all simmered in a fragrant medley of Indian-inspired spices like turmeric, garam masala, and cumin. Perfectly textured and bursting with warmth, this curry is a wholesome, gluten-free option that’s as comforting as it is exotic. Whether served over steamed rice, fluffy quinoa, or with soft naan bread, it’s an easy weeknight dinner that packs incredible flavor in every bite while keeping your taste buds guessing.
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Recipe Information
Ingredients
- 1.5 cups Black-eyed peas (cooked or canned)
- 0.75 cups Brown lentils (dry)
- 1 cup Pineapple chunks (fresh or canned, drained if canned)
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 teaspoons Fresh ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 medium Tomatoes (finely diced)
- 1.5 cups Vegetable broth or water
- 0.25 cups Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 tablespoon Lime juice
Instructions
Rinse the brown lentils thoroughly under cold water. Set aside.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onion and sauté for 5-6 minutes until soft and golden brown.
Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Add the turmeric, cumin, coriander, garam masala, and red chili powder. Stir constantly for 30 seconds to toast the spices.
Add the diced tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Pour in the vegetable broth or water and stir to combine.
Add the rinsed brown lentils to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the lentils are tender.
Stir in the cooked black-eyed peas, pineapple chunks, and coconut milk. Simmer for another 5-7 minutes to heat through and allow the flavors to meld.
Season with salt to taste and stir in the lime juice.
Garnish with fresh cilantro before serving. Enjoy the curry with steamed rice, quinoa, or flatbreads like naan.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4583 mg | 199% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 66.7 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3767 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
