Black-Eyed Pea Curry

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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!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Side Dishes

Cuisine: Indian

Keyword: bean curry, black eyed peas, easy side dish recipes

Servings: servings

Calories: 148kcal

Author: Diabetic Foodie

Ingredients

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)

Instructions

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.

Notes

This recipe is for 4 servings of curry.

Leftovers can be stored covered in the refrigerator for 4-5 days.

For a simpler version, make and freeze a batch of my make-ahead curry sauce in advance. When you're ready to eat, thaw and heat a serving of the sauce, then add 1 can drained diced tomatoes, 2 cans of drained and rinsed black-eyed peas, a fresh squeeze of lime juice, a dash of chili powder, and some fresh cilantro.

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