Black Eyed Peas Curry (Stovetop or Instant Pot)

If you love legumes then you definitely have to try this curry dish. A Caribbean style curry that’s so flavoursome and easy to prepare, you can even whip up in batches making it ideal to serve on busy weeknights. You can make this tasty dish using an instant pot or the stove top, so everyone is a winner.

Growing up Caribbean meant eating copious amounts of legumes and pulses so if you’re looking for a Caribbean style curry that’s full of flavour, vegan and not difficult to put together then this black eyed peas curry is for you.

Contrary to the name black eyed peas, are actually legumes and not garden peas. In the Caribbean most English speaking islands prefer to “beans” as “peas” which can sometimes cause confusion.

However, in this instance this legumes is often referred to as a peas by default.

The name denotes from having a creamy coloured exterior with a black spec which resembles an eye.

You can find recipes from Trinidad and Tobago such as Pelau rice or Accra which is a type of fritter eaten in the Caribbean and West Africa which is commonly includes black eyed peas for some variations.

I made this black eyed curry on a regular basis before I finally thought it was good enough to share. Behind the scenes there was plenty of trial and error of ingredients.

It was a case of achieving the correct quantity so the right notes could really compliment each other. Now I’m happy and confident enough to reveal this delicious one pot/pan meal which can be made in bulk in 30 minutes. 

Dried vs cooks peas – which one?

It’s really a matter of convenience and what works best for your lifestyle. I believe there are pro’s and cons for both sides of the spectrum. The most obvious thing to note is that dried beans can be purchased in a large quantity for a cheap cost and last for a long time.

I totally get the advantages of buying dried beans, it’s cheap, cheerful and last for quite some time BUT…. because dried beans generally need soaking and require cooking before hand more often then not, this can deter people from preparing a meal that uses dried beans.

Canned legumes are the most obvious choice if you’re pushed for time or simply don’t want to be in the kitchen for too long. I totally get it, been there myself!

However, most canned beans are more often then not loaded with additional levels of sodium and can also end up being more costly.

Ingredients you will need

Instant pot version

For the instant pot version you will need 1 1/2 cups of dried peas (soaked for several hours or overnight)

• Switch your instant pot on and select the “saute” button 
• Add your oil
• Proceed to saute the base ingredients – onion, garlic, scallion and ginger, curry, tomato and thyme for 1 minute.
• Then fold in your bell peppers and spices.
• Cancel the saute option so the ingredients are now cooking using only the residual heat.
• Finally mix in the black eyed peas,  scotch bonnet and coconut milk.
• Put the lid on and lock your instant pot then turn the valve knob to “sealing”.
• Activate the instant pot by selecting the “bean/chili” button (this should be pre-set to 30 minutes)
• The pot will take several minutes to reach pressure.
• Once the timer is up, leave the pot to do a natural release (should take about 10 minutes) then switch the knob to “venting” to release any excess steam.
• Remove lid and serve

How to make black eye peas curry (Stove top version)

Saute the base ingredients – onion, scallion, ginger, garlic until fragrant

Add you thyme and curry powder to the sauteed ingredients

Add your tomatoes, black eyed peas, spices and then finally your coconut milk before bringing to the boil and simmer.

I don’t like coconut milk, can I use an alternative?

• Use water instead of coconut (same measurements) 
• Vegetable stock (same measurements)
• Dairy free yoghurt (option)(use about 1 cup mix with 1 cup water)

Is this recipe freezer friendly?

Yes, this recipe freezes well but do make sure to store any leftovers in a freezer friendly container.

Notes and tips

• If you want to save on time in the future you can cook some black eyed peas in bulk and simply use them at your leisure.
• If you are using dried legumes it is always advisable to soak them for several hours or overnight if possible
• This recipe works will with some roti, Brown rice vegetables or even Cauliflower Rice
• If you don’t like heat then simply omit the scotch bonnet pepper.
• Use habanero pepper or chilli if you can’t get hold of scotch bonnet.
• Feel free to use dried thyme instead of fresh if you want to.
• See the recipe post entitled “instant pot version” for the that version of the recipe.

Other legume recipes to try

Jamaican Curry Gungo Peas

Vegan Black Bean Curry

Cuban Black Peas

Curried Butter Beans

Caribbean Potato Curry

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Black Eyed Peas Curry

Learn how to make this quick and easy black eyed peas curry, two ways! Instant pot or stove top, how great is that.

5 from 5 votes

Print Pin Rate

Course: Main

Cuisine: Asian, Caribbean

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 397kcal

Author: Charla

Ingredients

• 3 cups of cooked black eyed peas (for the stove top version only)3 cups of cooked black eyed peas (for the stove top version only)
• 400 ml of coconut milk 1 can400 ml of coconut milk 1 can
• 1 large onion chopped1 large onion chopped
• 4 scallion chopped4 scallion chopped
• 1 whole red pepper chopped1 whole red pepper chopped
• 4 garlic cloves chopped4 garlic cloves chopped
• 1 tbsp of ginger minced1 tbsp of ginger minced
• 1 tbsp of curry powder1 tbsp of curry powder
• 5 sprigs of thyme5 sprigs of thyme
• 2 large tomato chopped2 large tomato chopped
• 1 tbsp of coriander chopped1 tbsp of coriander chopped
• 1 tsp black pepper1 tsp black pepper
• 1 tsp of himalayan pink salt1 tsp of himalayan pink salt
• 1 scotch bonnet can use fresh chili instead1 scotch bonnet can use fresh chili instead

Instructions

Stove top version

• Saute the onions, garlic, scallion and ginger in a large skillet/frying pan on medium heat.
• Once the onions become transculent, stir in the bell pepper and cook for another 2 minutes
• Add the thyme, tomatoes, coriander, and curry, fold into the other ingredients and cook for another minute
• Add the black eyed peas, pour the coconut milk into the pan and season with pink salt and black pepper then bring the pan to a rolling boil.
• Cover the pan with a lid, and let it simmer on low for 25-30 minutes. During this time the curry should thicken, liquid levels recede into a nice stew

Notes

• If you want to save on time in the future you can cook some black eyed peas in bulk and simply use them at your leisure.
• If you are using dried legumes it is always advisable to soak them for several hours or overnight if possible
• This recipe works will with some roti, Brown rice vegetables or even Cauliflower Rice
• If you don't like heat then simply omit the scotch bonnet pepper.
• Use habanero pepper or chilli if you can't get hold of scotch bonnet.
• Feel free to use dried thyme instead of fresh if you want to.
• See the recipe post entitled "instant pot version" for the that version of the recipe.

Nutrition

Calories: 397kcal | Carbohydrates: 41g | Protein: 14g | Fat: 23g | Saturated Fat: 19g | Sodium: 610mg | Potassium: 918mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1710IU | Vitamin C: 62mg | Calcium: 94mg | Iron: 8mg

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