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Black-Eyed Pea Curry takes the often discarded legume to extraordinary heights, infusing it with a medley of aromatic spices that awaken the senses. This hearty curry embraces the humble black-eyed pea, turning it into a hero ingredient that effortlessly satisfies both body and soul.

With every spoonful, you'll be captivated by the rich and velvety texture of the curry, showcasing the marriage of tender black-eyed peas, luscious coconut milk, and a harmonious blend of lively Indian spices. Each ingredient works in unison, creating a symphony of flavors that dance on your palate.

The beauty of Black-Eyed Pea Curry lies in its versatility. Whether you indulge in it as a main dish, accompanied by fluffy basmati rice, or as a side to complement other Indian delicacies, it never fails to astonish with its ability to simultaneously comfort and excite.

This delightful curry is a testament to the power of plant-based cuisine, defying expectations and proving that vegetarian meals can be just as satisfying and gourmet as any meat-based creation. Bursting with wholesome nutrition and unrivaled taste, it nourishes both the body and mind, leaving you feeling revitalized and content.

So, why not embark on a culinary adventure and savor the soulful delight of Black-Eyed Pea Curry today? Let its tantalizing flavors transport you to a place where spices reign supreme and every bite reveals a world of pleasure and satisfaction.

Black-Eyed Pea Curry

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Curry in a hurry... sort of! It only takes an hour to cook this, but it's mostly hands-off. Black-eyed peas, plenty of spice, and lots of flavor!

Ingredients

1 Tsp. Oil
1 Large Yellow Onion, Diced
4 Garlic Coves, Minced
1-3 Habanero Peppers, Minced
3 Sprigs of Fresh Thyme
2 1/2 Tbsp. Curry Powder
Salt & Pepper to Taste
1 Lb. Gold Potatoes, Diced into 1/2" Cubes
30 Oz. Canned Black-Eyed Peas, Drained
2 C. Water
1 C. Light Coconut Milk
1 Lime, Cut into Wedges

Instructions

Heat the 1 Tsp. Oil in a large skillet over medium-high heat. Add in the 1 Large Yellow Onion and cook for a few minutes or until starting to become tender.
Add in the 4 Garlic Coves, 1-3 Habanero Peppers, 2 1/2 Tbsp. Curry Powder, 3 Sprigs of Fresh Thyme, and Salt & Pepper. Cook for another couple of minutes or until the garlic is fragrant.
Toss in the 1 Lb. Gold Potatoes to cook for a few minutes, stirring to coat evenly.
Stir in the 30 Oz. Canned Black-Eyed Peas and 2 C. Water. Bring it all to a bubble then reduce heat to simmer for about 15 minutes; stirring on occasion.
Add in the 1 C. Light Coconut Milk, stir, and cook for another 15 minutes at a low simmer; stirring on occasion.
Once done, enjoy right away with rice or warm naan and wedges of lime!

Notes

For the coconut milk, I opened the can and just gently poured out the cream until it was clear.

Recommended Products

Amazon Brand - Happy Belly Curry Powder

Thai Kitchen Organic Unsweetened Lite Coconut Milk

12-15.8 oz Blackeye Peas

Nutrition Facts

Calories

281.07

Fat (grams)

4.23 g

Sat. Fat (grams)

2.56 g

Carbs (grams)

49.23 g

Fiber (grams)

12.52 g

Net carbs

36.68 g

Sugar (grams)

6.51 g

Protein (grams)

13.32 g

Sodium (milligrams)

77.24 mg

Cholesterol (grams)

0 mg

Nutritional Claims: High Fiber • Sugar Conscious • Plant Based • Vegan • Vegetarian • Pescatarian • Mediterranean • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher