Black-Eyed Pea Curry
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!
Servings: 4 servings
- 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.
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.
Serving: 1serving | Calories: 148kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 220mg | Potassium: 0mg | Fiber: 7g | Sugar: 8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 22g