Black Eyed Peas with Coconut Milk
Elevate your comfort food game with this flavorful recipe for Black Eyed Peas with Coconut Milk. Perfectly tender black-eyed peas are simmered in a rich, creamy coconut milk base infused with fragrant spices like turmeric, cumin, and ginger, creating an aromatic and satisfying dish that's both hearty and wholesome. This plant-based recipe comes together with pantry staples and is naturally gluten-free, making it a versatile option for weeknight dinners or special occasions. Finished with a vibrant burst of fresh cilantro and a squeeze of zesty lime, this meal is delicious paired with fluffy rice, warm flatbreads, or enjoyed on its own. Ready in just over an hour, this recipe is a delightful way to bring warmth and exotic flavors to your table!
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (dried)
- 1 cup Coconut milk
- 3 cups Water (for cooking beans)
- 2 tablespoons Vegetable oil or coconut oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika or cayenne pepper
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 1 whole Lime (cut into wedges, for serving)
Instructions
Rinse the dried black-eyed peas thoroughly under running water and soak them in enough water to cover for 6-8 hours or overnight.
Drain the soaked black-eyed peas and transfer them to a medium-sized pot. Add 3 cups of water and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes, or until the peas are tender but not mushy. Drain and set aside.
In a large skillet or saucepan, heat the vegetable oil (or coconut oil) over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until translucent.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, until fragrant.
Add the turmeric, ground cumin, and paprika (or cayenne pepper) to the skillet. Stir and cook the spices for 1 minute to toast them and enhance their flavors.
Pour in the coconut milk and mix well. Let it simmer gently for 3-4 minutes to allow the flavors to combine.
Add the cooked black-eyed peas to the skillet and stir to coat them in the spiced coconut milk. Season with salt and black pepper to taste.
Lower the heat, cover, and let the mixture simmer for another 10 minutes, stirring occasionally to ensure the flavors meld together.
Remove from heat and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side for a bright, zesty finish.
Enjoy this dish on its own, with rice, or alongside flatbread.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 30.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2827 mg | 60% | |
*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.
