Black-Eyed Peas Curry Recipe

Name: Black-Eyed Peas Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium russet potatoes, peeled, cut into 1/2-inch pieces; 3 cups black-eyed peas, canned, drained and rinsed; ½ cup water; 2 teaspoons fresh ginger, minced; 1 -2 garlic clove, minced; ¼ teaspoon turmeric; 2 tablespoons vegetable oil; 1 cup onion, chopped; 1 teaspoon curry powder; ½ cup tomatoes, chopped; ¼ cup fresh cilantro, chopped

Servings: persons

2 medium russet potatoes, peeled, cut into 1/2-inch pieces
3 cups black-eyed peas, canned, drained and rinsed
½ cup water
2 teaspoons fresh ginger, minced
1 -2 garlic clove, minced
¼ teaspoon turmeric
2 tablespoons vegetable oil
1 cup onion, chopped
1 teaspoon curry powder
½ cup tomatoes, chopped
¼ cup fresh cilantro, chopped

1
Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain.
2
Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
3
Heat oil in heavy large skillet over medium heat.
4
Add onion and garlic, saute until translucent, about 5 minutes.
5
Add curry powder and stir until fragrant, about 1 minute.
6
Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet.
7
Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes.
8
Season to taste with salt and pepper.
9
Transfer curry to large bowl.
10
Garnish with chopped cilantro and serve.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium russet potatoes, peeled, cut into 1/2-inch pieces, 3 cups black-eyed peas, canned, drained and rinsed, ½ cup water, 2 teaspoons fresh ginger, minced, and more.

Yes, Black-Eyed Peas Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Eyed Peas Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions