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+ servings
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.
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 (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


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


  • 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.


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