Looking for a hearty plant-based meal? This vegan black-eyed pea curry is incredibly delicious, packed with fiber, and comes together in about 30 minutes!
Did you know that in the south, black-eyed peas and greens are a traditional New Year’s Day meal? In fact, the combination is supposed to bring prosperity in the upcoming year.
Whether you’re looking for a dish to go with your New Year’s resolutions or simply want a hearty and delicious vegan meal, I recommend trying this black-eyed pea curry!
Despite their name, black-eyed peas are actually a bean. You may also hear them referred to as black-eyed beans or goat peas.
These little legumes are rich in fiber, protein, iron, and potassium while also low in fat and sodium. This makes them an excellent ingredient for a nutritious and hearty vegan curry!
How to make black-eyed pea curry
This delicious plant-based meal comes together in just 5 simple steps.
Step 1: Heat the oil in a large skillet over medium heat.
Step 2: Once the oil is hot, add the onion and cumin seeds. Cook until the onion just starts to brown and the cumin is fragrant, about 5 minutes.
Step 3: Add the turmeric, coriander, tomatoes, and salt. Cook for about 15 minutes until the tomatoes start to lose their shape.
Step 4: Add the black-eyed peas, lime juice, garam masala, and chili powder. Stir to combine, then cook until the beans are heated through, about 10 minutes.
Step 5: Divide into 4 servings and garnish with cilantro if desired.
Serve alongside some greens for a traditional southern New Year’s Day meal… or any time you’re craving a tasty curry!
Are black-eyed peas good for diabetics?
Because of their high protein content, moderate amount of carbohydrates, and low glycemic index, black-eyed peas are considered a healthy ingredient for diabetics!
However, when it comes to canned beans, you need to keep an eye on sodium. The canned versions of most legumes are notoriously packed with salt.
That’s why I always recommend making your own beans! You can control the level of sodium, plus they taste so much better. And the process is quite simple, you just have to remember to start soaking the beans the night before.
To make black-eyed peas at home, place the dried beans in a bowl and cover them in at least a couple inches of water. Soak them overnight, then drain.
Transfer the beans to a slow cooker and cover them with water — you’ll need 3 to 4 cups of water for each cup of presoaked beans.
Don’t add salt yet, otherwise your beans will turn out tough. But feel free to add herbs like bay leaves, sprigs of fresh thyme, fresh tarragon, or fresh rosemary! Simply tie them together with kitchen twine.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Once cooked, add salt to taste.
That’s it! You can freeze any extra for future use.
Any leftovers of this curry can be stored covered in the refrigerator. Be sure to consume within 4-5 days.
Looking for a version of this recipe you can prep in advance? Start by whipping up a batch of my make-ahead curry sauce, then freeze in 1 cup portions.
When you’re ready to make this dish, simply thaw and heat up some of the curry sauce, then add 1 can of diced tomatoes that have been drained, 2 cans of black-eyed peas that have been rinsed and drained, a fresh squeeze of lime juice, a dash of chili powder, and some fresh cilantro.
Your curry will be ready in a matter of minutes!
Other delicious curry recipes
The term “curry” can refer to a variety of dishes that use a combination of spices or herbs, usually including turmeric, cumin, coriander, ginger, and chilies. They’re a delicious way to enjoy a hearty meal! Here are a few more curry recipes I think you’ll enjoy:
- Chickpea Curry with Sweet Potato
- Chicken Curry Salad (Instant Pot)
- Indian Spinach Curry (Palak Paneer)
When you’ve tried this vegan curry, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Black-Eyed Pea Curry
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 15 ounces diced tomatoes (drained)
- ⅛ teaspoon kosher salt
- 3 cups home-cooked black-eyed peas (or 2 cans, rinsed and drained)
- Juice of 1/2 a lime
- ½ teaspoon garam masala
- ½ teaspoon chili powder
- ¼ cup fresh cilantro for garnish (chopped)
- Heat the oil in a large skillet over medium heat.
- Once the oil is hot, add the onion and cumin seeds. Cook until the onion just starts to brown and the cumin is fragrant, about 5 minutes.
- Add the turmeric, coriander, tomatoes, and salt. Cook for about 15 minutes until the tomatoes start to lose their shape.
- Add the black-eyed peas, lime juice, garam masala, and chili powder. Stir to combine, then cook until the beans are heated through, about 10 minutes.
- Divide into 4 servings and garnish with cilantro if desired.