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Black Eyed Peas Curry (Stovetop or Instant Pot)

May 26, 2020 by Charla 12 Comments

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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.

Black eyed peas curry
Black eyed peas curry

legumes in a white dish

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.

side view of the legumes

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

ingredients for black eyed peas curry

Instant pot version

For the instant pot version you will need 1 ½ cups of dried peas (soaked for several hours or overnight)

steps 1-9 making the curry in the instant pot
  • 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 1 ½ cups of 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)

Black eyed peas curry steps 1-2

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

black eyed peas curry steps 3-4

Add you thyme and curry powder to the sauteed ingredients

Black eyed peas curry steps 5-6

Add your tomatoes, black eyed peas, spices, scotch bonnet 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 or Ochro 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.
half peas and half rice in a dish

Other legume recipes to try

  • Jamaican Curry Gungo Peas
  • Vegan Black Bean Curry
  • Cuban Black Peas
  • Jamaican Curry Chickpeas
  • Curried Butter Beans
  • Caribbean Potato Curry

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

overhead shot of the curried peas

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 6 votes
Print Pin Rate
Course: Main
Cuisine: Asian, Caribbean
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 397kcal
Author: Charla

Ingredients

  • 3 cups of cooked black eyed peas (for the stove top version only)
  • 400 ml of coconut milk 1 can
  • 1 large onion chopped
  • 4 scallion chopped
  • 1 whole red pepper chopped
  • 4 garlic cloves chopped
  • 1 tablespoon of ginger minced
  • 1 tablespoon of curry powder
  • 5 sprigs of thyme
  • 2 large tomato chopped
  • 1 tablespoon of coriander (cilantro), chopped
  • 1 teaspoon black pepper
  • 1 teaspoon of himalayan pink salt
  • 1 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, scotch bonnet, 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

Instant pot version

  • 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 1½ cups of dried 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

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
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

 

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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Rosemary says

    March 26, 2019 at 1:03 am

    In your comments you say to use 3 cups of uncooked peas, but in the written recipe it says to use 3 cups of cooked black eyed peas. Big difference in final result. Could you please clarify ? Thank you

    Reply
    • Charla says

      March 26, 2019 at 5:24 am

      Hi Rosemary, my apologies! I have updated the post as this was a typo. It should be 1 1/2 cups of uncooked beans that is needed.

      Reply
  2. SHANIKA says

    August 18, 2018 at 12:49 am

    5 stars
    I always love a good curry dish and using black eyed peas sounds so good!

    Reply
    • Charla says

      August 18, 2018 at 9:55 am

      Thanks Shanika

      Reply
  3. Immaculate says

    August 17, 2018 at 10:54 pm

    5 stars
    Oh boy do I love the similarities between Caribbean and west African cuisines. My mum makes such lush black eyed peas and this recipe reminds me of hers!

    Reply
    • Charla says

      August 17, 2018 at 11:40 pm

      Thank you! I can definitely relate to West African cuisines, love them too!!

      Reply
  4. Jazz says

    August 17, 2018 at 2:53 pm

    5 stars
    Love the step-by-step pictures and that you provided a 30-minute alternative with a pressure cooker!

    Reply
    • Charla says

      August 17, 2018 at 4:49 pm

      Thanks for the love Jazzmine

      Reply
  5. Mila Clarke Buckley says

    August 17, 2018 at 2:35 pm

    5 stars
    Looks absolutely divine! I definitely need to add this recipe into my rotation!

    Reply
    • Charla says

      August 17, 2018 at 4:49 pm

      Thanks Mila, please do!

      Reply
  6. Jayne Rain says

    August 15, 2018 at 5:04 pm

    5 stars
    Wow…will try this tomorrow. I love easy to prepare meals. And this is soo healthy. Thanks for sharing.

    Reply
    • Charla says

      August 15, 2018 at 7:00 pm

      Thanks
      Jayne Rain

      Reply
5 from 6 votes (1 rating without comment)

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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