Inspiration: Another day, another curry, right? We’re just fine with adopting that philosophy.
What We Loved: We’ve found that curries with a lot of turmeric and coconut milk tend to have a pretty specific flavor profile – they’re somewhat sweet, yet they’re full of that earthy, rustic turmeric taste. They tend to be nice, mellow curries that are mild in spice but sweet in flavor. We both really enjoy that flavor, and in this particular curry, we both enjoyed how nice and creamy the black-eyed peas were. Plus, all of the cilantro thrown in was awesome. If you are familiar with our blog, you know that we love our cilantro. As always, it added such a bright and fresh herbal taste. This is a nice curry if you’re looking for a curry that’s a little lighter and a little less spicy and intense than a lot of curries can be.
Tips: As often happens with me because I’m impatient, I photographed this dish too early, before it really had a chance to meld together and get nice and creamy. After it has been off of the heat for a little while, this really comes together and is much creamier than it looks in the photo. So I would suggest letting this one sit for just a bit before serving.
Black Eyed Pea Curry
Source: Slightly adapted from Girl Cooks World
2 tablespoons coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 cup diced tomato
2 15 ounce cans black-eyed peas, drained and rinsed
1/2 teaspoon salt
1 13.5 ounce can coconut milk
1 tablespoon lemon juice
1/4 cup cilantro leaves, plus extra for garnish
1. Heat the oil in a large saute pan over medium high heat. Add the onion, and cook until starting to brown.
2. Add the garlic, ginger, coriander, turmeric, cumin, and cayenne. Cook until the mixture is fragrant, about a minute.
3. Reduce the heat to medium. Add the tomato, and cook for a few minutes until the tomato begins to break down.
4. Add the black-eyed peas, salt, and coconut milk. Stir to combine. Reduce the heat to medium-low, and simmer for about 15 minutes, until the sauce begins to thicken.
5. Stir in the lemon juice and cilantro. Serve with additional cilantro for garnish.
threeowlskitchen.com 
This curry sounds delicious! I’m always looking for a new way to change up my curry routine and I never thought of black beans. I’ll have to try it out soon! PS. Ben’s pic on the side bar is sooooooo cutee.
And by black beans…I mean black-eyed peas!!!!! haha
Thanks! I had never thought of using black-eyed peas in a curry, either! :)
Reblogged this on The ObamaCrat.Com™ and commented:
I love black eyed peas, so i am looking forward to trying this black eyed pea curry. Thank you Ms. Carrie.
Hope that you like it if you try it out! It’s certainly unique.
I plan to try this Sunday for lunch….Hope you & your Family enjoy a wonderful weekend.
Thanks! I hope that you liked the recipe if you ended up trying it out.
I did try it, and loved it….I added garlic, just because I add garlic to my toothpaste…..and it was delicious.
Thank you.
(° ͜ʖ ͡°)
♥ ❀ ✿ Namaste ❀ ✿ ♥
That looks really nice! Almost like a Nigerian dish… :)
Thank you! I’m not too familiar with Nigerian dishes….any good recipes that you recommend?
I have chronic kidney disease and all thing with potassium and phosphorous are off the table. :((( lol This looks sooo amazing Can’t tell you how much I miss beans!
Thank you, though I am sorry that you can’t enjoy it!
Lovely recipe, I do like the sound of this! It’s different ton the one I make with Indian spices. I also add sweet potato and dill. I’d love to know what you think if my recipes. X
Thanks! I will head on over and check out your blog!
It looks very good for lunch with warm rice. I will try it
I hope that you like it! Warm rice would be excellent.
This recipe is delicious, however if you are soaking dried black-eyed peas for this recipe, you MUST cook them first!!! I just made this with beans that had soaked overnight and the whole thing was a bit crunchy do to uncooked beans. Make sure you boil your soaked beans for 10-12 minutes or until soft. Otherwise, this is fantastic– great depth of flavor and simply delicious (I even used a green tomato!).
Oh yes, definitely cook dried beans first! Glad that you liked the flavors, though! A green tomato sounds like an interesting and great addition!
I made this and it was amazing! I added a lot more curry because we like it that way. Thanks for the recipe, its now a weekly staple in our house
So glad to hear that you liked it!