Black eyed peas curry

Black eyed peas curry

Learn how to make this quick and easy black eyed peas curry - instant pot friendly!!
Course Main
Cuisine Asian, Caribbean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 397kcal
Author Charla


  • 3 cups of cooked black eyed peas see post for uncooked peas - 1 1/2 cups
  • 400 ml 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


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