Black Eyed Peas in a Spicy Goan Curry
Dive into the vibrant flavors of coastal India with this Black Eyed Peas in a Spicy Goan Curry recipe! Packed with protein-rich black-eyed peas simmered to perfection in a luscious coconut milk base, this dish is elevated by the bold, aromatic flavors of curry leaves, mustard seeds, and freshly ground spices like coriander, cumin, and red chili powder. A hint of tangy tamarind paste balances the richness, while finely chopped onion, garlic, and ginger create a robust and flavorful foundation. This one-pot vegan curry is incredibly easy to make once the peas are soaked and cooked, making it perfect for weeknight dinners or an indulgent weekend feast. Serve it hot with steamed rice or warm Indian bread for a soul-satisfying, wholesome meal that’ll transport your taste buds straight to Goa!
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Recipe Information
Ingredients
- 1 cup Dry black-eyed peas
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 pieces Curry leaves
- 1 medium (finely chopped) Onion
- 4 cloves (minced) Garlic
- 1 inch (grated) Ginger
- 2 medium (finely chopped) Tomatoes
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Ground cumin
- 1.5 cups Coconut milk
- 1 tablespoon Tamarind paste
- 2 cups Water
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Cilantro leaves
Instructions
Rinse the black-eyed peas thoroughly and soak them in water for 6-8 hours or overnight. Drain before cooking.
In a pressure cooker or pot, add the soaked peas, 2 cups of water, and a pinch of salt. Cook until the peas are soft but not mushy (3-4 whistles in a pressure cooker or about 30 minutes in a pot). Set them aside.
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add curry leaves and sauté for a few seconds until aromatic.
Stir in the chopped onion and sauté until golden brown, about 5-6 minutes.
Add the minced garlic and grated ginger. Sauté for another minute until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.
Stir in turmeric powder, red chili powder, coriander powder, and ground cumin. Cook the spices for 1-2 minutes, stirring frequently.
Pour in the coconut milk and tamarind paste, and mix well. Let the mixture simmer for 5 minutes to allow the flavors to meld.
Add the cooked black-eyed peas to the curry. Season with salt and simmer for another 10 minutes, stirring occasionally.
Garnish with fresh cilantro leaves and serve hot with steamed rice or Indian bread.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 17.8 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 919 mg | 20% | |
*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.
