Black eyed peas curry

Black eyed peas curry

5 from 5 reviews

Learn how to make this quick and easy black eyed peas curry – instant pot friendly!!



3 cups of cooked black eyed peas (see post for uncooked peas – 1 1/2 cups)

400ml of coconut milk (1 can)

1 large onion, chopped

4 scallion, chopped

1 whole red pepper, chopped

4 garlic cloves, chopped

1 tbsp of ginger, minced

1 tbsp of curry powder

5 sprigs of thyme

2 large tomato, chopped

1 tbsp of coriander, chopped

1 tsp black pepper

1 tsp of himalayan pink salt

1 scotch bonnet (can use fresh chili instead)


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


Freezer friendly recipe

Vegan and gluten free