Black Eyed Peas Curry Recipe

Indian Vegetarian: Crockpot or Pressure Cooker Black Eyed Peas Curry

Curried Black Eyed Peas: Indian vegetarian recipe, especially quick and easy with canned black eyed peas. But - get fresher, tastier results when you cook your own!

Total Prep And Cook Time: 30 Minutes

6 Servings

Nutrition Data, 105g Serving: 259 cal, 42g carb, 4g fat, 241mg sodium, 8g fiber, 16g protein, low Cholesterol. Estimated glycemic load 21

Ingredients:

• 2 1/2 cups cooked black eyed peas (1 cup dried) OR 2 cans rinsed and drained
• 3 cups bean cooking liquid or water + unsalted vegetable bouillon cube OR unsalted vegetable stock
• 1 bay leaf
• 1 Tbsp olive oil or other mild cooking oil
• 2 thin slices fresh ginger, peeled and minced
• 1 jalapeno pepper, seeded and minced
• 1 - 2 cloves garlic, peeled, stem removed and minced OR 1 tiny pinch hing or asoefetida
• 1 cup diced plum tomatoes (3 small tomatoes or 2 large)

• 1 tsp gr coriander
• 1 tsp cumin
• 1 tsp brown mustard seeds
• 1 tsp paprika
• 1/2 tsp turmeric
• Optional: 1 tsp tomato paste or to taste (to thicken the curry and warm up the color)
• Optional: 1/2 tsp - 1 tsp green chili paste (this will make it very hot)
• 1/2 tsp salt or to taste
• 4 Tbsp chopped fresh cilantro

Cooking Black Eyed Peas:

1. Stovetop:
2. Rinse black eyed peas, and soak in unsalted water for 4 - 6 hours. Cut soaking time to one hour by starting with boiling water
3. Drain and rinse black eyed peas well, removing any foreign material or spoiled beans. Add fresh water to cover, bring to a boil, skim the foam, add the bay leaf, and simmer until soft (1 - 2 hours)
4. Pressure cooker:
5. Rinse beans well, add to 6 qt cooker unsoaked, add bay leaf, and unsalted water 1 inch over top of beans. Lock cover and bring up to high pressure. Cook under pressure for 6 minutes with natural pressure release. Drain the peas, reserving the liquid
6. Slowcooker:
7. After soaking and rinsing the black eyed peas, add peas to the crockpot with bay leaf, and water to cover. Cover and cook on low for 6 hours, or until soft. Drain the beans, reserving the liquid

Curry Directions:

1. Heat the oil in a large saucepan on medium low
2. Stir fry minced jalapeno, ginger, garlic and mustard seeds until the seeds start to pop
3. Add the rest of the spices and heat thoroughly in the oil
4. Add the diced tomatoes and stir fry until soft
5. Add the black eyed peas and enough stock to just cover the peas. Cover and cook for 10 minutes
6. Add more stock if needed, and optional green chili paste and tomato paste if desired
7. Add the chopped cilantro
8. Serve immediately

Cooking Tips:

I highly recommend using a pressure cooker or crockpot or slowcooker to save time when cooking bean dishes. Vary the spices and amounts as you wish.

If you want to make this recipe super simple, do what my friend Odette does, and just throw everything in the slowcooker without any other preparation. The results won't be quite the same, but will still be very tasty.

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