Goan Black Eyed Peas Slow Cooker
Slow-cooked to perfection, this Goan Black-Eyed Peas Slow Cooker recipe is a comforting, flavor-packed dish that showcases the vibrant spices of Indian coastal cuisine. Featuring tender black-eyed peas infused with creamy coconut milk, aromatic turmeric, garam masala, and coriander, this easy-to-make meal is ideal for weeknight dinners or cozy weekend cooking. The slow cooker does all the work, allowing the fragrant blend of garlic, ginger, and mustard seeds to meld beautifully with fresh curry leaves and tomatoes. Served with steamed rice or crusty bread, and garnished with a spritz of lime and a sprinkle of fresh cilantro, this wholesome and dairy-free recipe offers a satisfying balance of hearty texture and bold flavors. It's a no-fuss, crowd-pleasing option that’s perfect for vegetarians, spice lovers, and anyone eager to explore Goan-style dishes!
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (dried)
- 1 cup Coconut milk
- 3 cups Water
- 1 medium Onion (finely chopped)
- 1 medium Tomato (chopped)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 pieces Green chili (slit)
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves (optional)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 4 wedges Lime wedges (for serving)
Instructions
Rinse the dried black-eyed peas under cold water and soak them in water for 6-8 hours or overnight. Drain and set aside.
Heat the vegetable oil in a skillet over medium heat. Add the mustard seeds and allow them to splutter.
Add the curry leaves (if using), finely chopped onion, and green chilies. Sauté for 5 minutes until the onions turn golden brown.
Stir in the minced garlic, grated ginger, turmeric powder, coriander powder, cumin powder, and garam masala. Cook for another 2 minutes until fragrant.
Add the chopped tomato and cook for 5 minutes until softened and combined with the spices.
Transfer the sautéed mixture to the slow cooker. Add the soaked black-eyed peas, coconut milk, water, and salt. Stir everything together.
Cover and cook on high for 4 hours, or on low for 6-7 hours, until the black-eyed peas are tender and the flavors are well developed.
Taste and adjust salt if needed before serving.
Garnish with freshly chopped cilantro and serve hot with steamed rice or crusty bread. Accompany with lime wedges.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 38.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3847 mg | 82% | |
*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.
