Black-eyed Pea Curry

Black-Eyed Pea Curry

Fiber-packed vegan curry featuring black-eyed peas
Course Side Dishes
Cuisine Indian
Keyword black eyed peas, easy side dish recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 148 kcal
Author Adapted from The Great Vegan Bean Book by Kathy Hester


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 15 ounces diced tomatoes, drained 1 can
  • 1/8 teaspoon kosher salt
  • 3 cups home-cooked black-eyed peas or 2 cans 28-30 ounces total black-eyed peas, rinsed and drained
  • Juice of 1/2 lime
  • 1/2 teaspoon garam masala if you can’t find it, make your own
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro optional


  1. Heat the oil in a large skillet over medium heat. Add the onion and cumin seeds; cook until onion just starts to brown and cumin is fragrant, about 5 minutes.
  2. Add the turmeric, coriander, tomatoes and salt. Cook until the tomatoes start to lose their shape, about 15 minutes.
  3. Add the black-eyed peas, lime juice, garam masala and chili powder. Cook until peas are heated through, about 10 minutes. Garnish with cilantro, if desired.

Recipe Notes

Black-eyed peas are very low in Saturated Fat, Cholesterol and Sodium and they are a good source of Protein, Thiamin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate and Manganese.