Black Eyed Peas in a Spicy Goan Curry

Dive into the vibrant flavors of coastal India with this Black Eyed Peas in a Spicy Goan Curry recipe! Packed with protein-rich black-eyed peas simmered to perfection in a luscious coconut milk base, this dish is elevated by the bold, aromatic flavors of curry leaves, mustard seeds, and freshly ground spices like coriander, cumin, and red chili powder. A hint of tangy tamarind paste balances the richness, while finely chopped onion, garlic, and ginger create a robust and flavorful foundation. This one-pot vegan curry is incredibly easy to make once the peas are soaked and cooked, making it perfect for weeknight dinners or an indulgent weekend feast. Serve it hot with steamed rice or warm Indian bread for a soul-satisfying, wholesome meal that’ll transport your taste buds straight to Goa!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dry black-eyed peas
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 10 pieces Curry leaves
• 1 medium (finely chopped) Onion
• 4 cloves (minced) Garlic
• 1 inch (grated) Ginger
• 2 medium (finely chopped) Tomatoes
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Ground cumin
• 1.5 cups Coconut milk
• 1 tablespoon Tamarind paste
• 2 cups Water
• 1 teaspoon (or to taste) Salt
• 2 tablespoons (chopped) Cilantro leaves

Directions

Step 1

Rinse the black-eyed peas thoroughly and soak them in water for 6-8 hours or overnight. Drain before cooking.

Step 2

In a pressure cooker or pot, add the soaked peas, 2 cups of water, and a pinch of salt. Cook until the peas are soft but not mushy (3-4 whistles in a pressure cooker or about 30 minutes in a pot). Set them aside.

Step 3

Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.

Step 4

Add curry leaves and sauté for a few seconds until aromatic.

Step 5

Stir in the chopped onion and sauté until golden brown, about 5-6 minutes.

Step 6

Add the minced garlic and grated ginger. Sauté for another minute until the raw smell disappears.

Step 7

Add the chopped tomatoes and cook until they soften and break down, about 5 minutes.

Step 8

Stir in turmeric powder, red chili powder, coriander powder, and ground cumin. Cook the spices for 1-2 minutes, stirring frequently.

Step 9

Pour in the coconut milk and tamarind paste, and mix well. Let the mixture simmer for 5 minutes to allow the flavors to meld.

Step 10

Add the cooked black-eyed peas to the curry. Season with salt and simmer for another 10 minutes, stirring occasionally.

Step 11

Garnish with fresh cilantro leaves and serve hot with steamed rice or Indian bread.

Nutrition Facts

Serving size	(1556.9g)

Amount per serving	% Daily Value*
Calories	1300.1

Total Fat 35.4g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2513.4mg	0%
Total Carbohydrate 199.2g	0%
Dietary Fiber 31.5g	0%
Total Sugars 55.4g
Protein 55.0g	0%

Vitamin D 0IU	0%
Calcium 496.3mg	0%
Iron 14.8mg	0%
Potassium 3957.5mg	0%

*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.

Source of Calories

Fat: 23.9%

Protein: 16.5%

Carbs: 59.7%