Black-Eyed Pea Curry with Coconut and Tomato

Humble preparations often steal much of the attention at the dinner table and black-eyed peas dishes certainly do just that. A particularly earthy legume, they just so happen to shine when served up for dinner with modest spicing, and in this case, some creamy coconut milk and robust tomatoes to fill everything out. Very easy to prepare, making it a good go-to recipe for days when there is little inclination or time to cook up something more elaborate, serve with some rice or other favored grain and a vegetable side and your mid-week meal turns into a veritable nourishing feast.

Black-Eyed Pea Curry with Coconut and Tomato

Recipe by Lisa Turner Cuisine: Indian Published on October 29, 2014 Earthy, creamy and nutty black-eyed peas simmered in a fragrant cinnamon-spiked tomato and coconut milk curry with Indian seasonings Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 tablespoon coconut, sesame or other oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1 cinnamon stick generous handful of dried curry leaves 1 small red onion, diced 2 to 3 green chilies, seeded and finely chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 1 large tomato, finely chopped 2/3 cup coconut milk 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until tender — about 40 to 50 minutes. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the cumin, mustard and fenugreek seeds. Stirring often, cook until the mustard seeds turn grey and begin to splutter and pop. Add the cinnamon stick and dried curry leaves, stir once, and then add the onion. Cook until the onion has softened — about 5 to 7 minutes. Stir in the chilies and stir for another 2 to 3 minutes. Now add the ground spices and stir for 1 minute until fragrant. Add the tomatoes and cook until softened and thickened — about 5 to 7 minutes. Pour in the coconut milk and simmer for another few minutes. Now stir in the black-eyed peas and simmer for another 10 minutes. Add water if necessary to achieve your desired consistency. Discard the cinnamon stick and season with salt and lots of fresh cracked pepper. Serve hot alongside a bed of fresh cooked white basmati rice or Indian flat breads and a side vegetable dish. Makes 4 to 6 servings

Other recipes featuring black-eyed peas from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Tomato Curry
Indian-Spiced Black-Eyed Pea Soup with Corn and Dill
Indian-Style Black-Eyed Peas with Roasted Squash
Black-Eyed Pea Salsa

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: unbelievable, ear bleeding noise next door

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Black-Eyed Peas with Tamarind and Coconut Milk

Perhaps it is the promise of spring and the few days of sunshine that certainly mustn't be taken for granted after such a long and gloomy winter, as I've been inspired of late. Apart from organizing some piles and clutter that have accumulated around the apartment over the months, I've been spending hours focused around the kitchen, developing and testing recipes and attempting to document them in a timely manner here on this space. Mind you, I'm easily distracted at the best of times, and warmer weather isn't going to help that. Documenting my dishes is at times a daily struggle and, with a limited amount of hours in a day, I manage my similarly limited attention span as best I can.

Without further ado, my latest offering is this easy but most flavorful black-eyed pea dish. Cooking doesn't need to be an all-afternoon affair to produce something nourishing and vibrant for dinner. Serve with a simple lemon rice and a side vegetable dish for a meal that will be on the table in hardly anytime at all and devoured in much less time than that, although it really ought to be savored, each delectable bite at a time.

Earthy black-eyed peas are one of my favorite legumes to use in spiced up tomato-based curries. This time however, I was feeding my seemingly insatiable craving for anything coconut, so instead of a predominately tomato-based sauce, here the tomatoes combine with coconut milk and tamarind resulting in a creamy and spicy southern Indian style tamarind gravy that envelops the tender peas in a dynamic embrace.

In addition to the goodness that these delights add to any number of dishes, another benefit of cooking with black-eyed peas is that they take hardly any time at all to cook, and although I usually soak them overnight, you can get away with a shorter soaking time without adding too much onto the total cooking time.

Black-Eyed Peas with Tamarind and Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on April 21, 2014 Black-eyed peas simmered in a creamy and zesty southern Indian style tomato, coconut and tamarind sauce Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked) 2 tablespoons tamarind pulp, soaked in 1 cup hot water for 30 minutes 2 tablespoons ghee or oil 1 small onion, diced 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced or crushed 2 red or green chilies, seeded and finely chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 to 1 teaspoon Kashmiri or other chili powder 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 2 medium tomatoes, finely chopped 3/4 cup coconut milk 1/4 cup fresh parsley or cilantro, chopped 1 teaspoon sea salt, or to taste Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes or until the peas are tender. Drain and set aside. Meanwhile, soak the tamarind pulp in 1 cup of hot water for 30 minutes. Place a strainer over a small bowl and pour in the tamarind and water. Press to get as much of the pulp out as you can. Discard the pulp and set the tamarind water aside. Heat the ghee or oil in a medium saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes or until softened and golden. Stir in the ginger, garlic and chilies, and stir for another few minutes. Add the ground coriander, ground cumin, chili powder, turmeric and amchoor powder if using, and continue to stir for another minute. Now add the tomatoes and 4 tablespoons of the tamarind water. Simmer for 10 minutes or until the tomatoes are thickened. Now add add the coconut milk and simmer for another 5 minutes. Add the cooked beans to the pam and simmer for another 10 to 15 minutes. Add more water to achieve desired consistency. Stir in the fresh parsley or cilantro and salt to taste and simmer for another few minutes. Serve hot with fresh cooked white basmati rice and a vegetable side. Makes 4 servings

More black-eyed pea recipes from Lisa's Vegetarian Kitchen:
Black Tea and Gingered Black-Eyed Peas
Cinnamon Spiked Black-Eyed Pea Curry
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Curried Cauliflower and Black-Eyed Pea Soup

On the top of the reading stack: various distractions

Audio Accompaniment: Suduaya

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Black Tea and Gingered Black-Eyed Peas

As much as I enjoy cooking, there are times when I just want a simple but delicious and nutritious solution for dinner. This dish is just the thing and especially suited to those times when you might be pressed for time and busy with other things. It is adapted from Raghavan Iyer's magnificent book 660 Curries. I've owned a copy for years but I never tire of it.

The original recipe called for chickpeas, but thanks to a suggestion from Siri, I used black-eyed peas instead as I had a craving for these lovely earthy beans. I was more than pleased with this dish and it will make a complete meal served with rice and a vegetable side if you like. It is fairly mildly spiced and the tea does add depth and a bit of complementary bitterness. The lime fills everything out with some tangy goodness. Smoky, peppery and earthy is how my husband described it.

Black Tea and Gingered Black-Eyed Peas

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on March 19, 2014 Simple spicy gingered black-eyed pea curry simmered in black tea; smoky, peppery and earthy Print this recipe Ingredients: 1 1/4 cup dried black-eyed peas (3 1/2 cups cooked) 2 tablespoons black tea leaves 2 tablespoons sesame oil 1 tablespoon cumin seeds 1/2 teaspoon brown mustard seeds 1-inch piece fresh ginger, minced or grated 1 large clove garlic, minced or crushed 2 green chilies, seeded and finely chopped 1/4 cup fresh cilantro, finely chopped 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) Instructions: Rinse the black-eyed peas and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan. Cover with fresh water, bring to a boil, reduce the heat to low, and cover. Simmer until the beans are tender, about 40 minutes. Drain and set aside. Bring 2 cups water to a boil over medium-high heat. Add the tea leaves, remove from heat, and allow the tea to steep for 5 minutes. Strain and discard the tea leaves. Heat the oil in a large saucepan over medium-high heat. When hot, toss in the cumin and mustard seeds and stir until fragrant and the mustard seeds turn grey and begin to splutter and pop. Toss in the ginger, garlic and chilies, and continue to stir for another minute. Now stir in the black-eyed peas, cilantro, turmeric, mustard powder and salt. Add the brewed tea and bring to a boil. Lower the heat to medium and simmer, uncovered, until the sauce is thickened — about 10 minutes. Stir in the lime juice, remove from heat, cover, and let sit for 5 minutes to allow the flavors to blend. Serve hot or warm with fresh cooked white rice. Makes 4 to 5 servings

Other black-eyed pea dishes from my kitchen that you may enjoy:
Indian Black-Eyed Peas
Curried Black-Eyed Peas
Black-Eyed Pea Salsa
Black-Eyed Peas with Potato and Tamarind

This is my submission to this month's No Croutons Required.

On the top of the reading stack: nothing in particular as I have too much blog work to catch up on

Audio Accompaniment: Marsen Jules

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Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Black-eyed peas are often the legume I go to when I want an easy weeknight meal solution employing staples that I am likely to have on hand. This was another winning dish that went well with a bed of steaming hot buttered basmati rice. The sweet corn adds a nice textural and flavor contrast to the earthy black-eyed peas. The curried tomato base brings the whole dish together in one great big group hug.

Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2014 Sweet corn and earthy black-eyed peas simmered in a simple and zesty curried tomato sauce Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 2 tablespoons sesame oil 1 teaspoon cumin seeds 1/2 teaspoon ajwain seeds (optional) 1 medium onion, finely chopped 1-inch piece ginger, grated or finely chopped 2 to 3 fresh chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 to 1 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne pinch of asafetida (optional) 2 medium tomatoes, finely chopped 1 1/2 cups corn, fresh or frozen 1 to 1 1/2 teaspoons sea salt, to taste 1 tablespoon dried fenugreek leaves (methi), crumbled 1/2 teaspoon garam masala Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the beans are tender — about 40 minutes. Drain and set aside. Wipe the saucepan dry and add the oil. Heat over medium heat. When hot, toss in the cumin and ajwain seeds if using. Stir for a few minutes until the cumin seeds darken a few shades. Add the onion to the pan and stir for another 5 minutes or until the onion is softened. Add the ginger and chilies to the pan, and stir for another few minutes. Now add the turmeric, ground coriander, chili powder, amchoor if using, cayenne and asafetida if using, and stir for another minute. Add the tomatoes and simmer until they break down and thicken into a fairly thick sauce, stirring often — about 10 to 15 minutes. Stir in the black-eyed peas and continue to let the sauce simmer for a few minutes. Now add the corn and simmer until the corn is just tender, adding a little water as necessary to achieve your desired consistency. Stir in the salt, fenugreek leaves and garam masala and cover. Let stand for 5 minutes before serving. Makes 4 to 6 servings

More black-eyed pea recipes from Lisa's Kitchen:
Black-Eyed Pea Sambar
Black-Eyed Pea Tomato Curry
Black-Eyed Peas in an Indian Curried Soup
Savory Black-Eyed Pea Pancakes (Poora)

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Jan Jelinek

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Curried Cauliflower and Black-Eyed Pea Soup

Serving black-eyed peas on New Year's Day is thought to bring good luck and prosperity for the upcoming year. Because they swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins as well. Frequently the peas are served with cooked greens, particularly collard greens, which symbolize money, and cornbread — representing gold. Whether these delightful legumes bring good luck or not, the meal was certainly an enjoyable one. I never need a particular reason to cook with black-eyed peas, but here's hoping for peace and inspiration for 2014.

Combining vegetables and legumes in a warming soup is a simple solution to providing a nourishing meal in the cold weather months and a cold and harsh winter it has been thus far. The curry spices not only add an extra layer of warmth to the soup experience, they lend an attractive coloring as well. Savour a bowl of this soup and focus on the warmth, rather than the frigid snowscape just outside your window.

Cauliflower goes especially well with north Indian curry spices; the taste and texture of this gently cooked vegetable absorbs the spices and provides a wonderful contrast with the sweet, earthly and slightly nutty flavor of the black-eyed peas. Simple, fragrant and bursting with goodness.

Curried Cauliflower and Black-Eyed Pea Soup

Recipe by Lisa Turner Cuisine: Indian Published on January 6, 2014 A fragrant, colorful and nourishing curried cauliflower and black-eyed pea soup that is as simple as it is delicious Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 1/2 tablespoons ghee, butter or olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 large shallot, finely chopped 2 red or green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri chili powder 2 cups cauliflower, cut into 1 1/2 inch florets 1/2 cup water 3 plum tomatoes, finely chopped generous handful of dried curry leaves, crumbled 3 to 4 cups water or vegetable stock 1/2 teaspoon garam masala juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh chopped parsley or cilantro for garnish (optional) Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until just tender — about 30 to 40 minutes. Drain and set aside. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the shallot, fresh chilies and ginger, and stir for a few minutes to soften the shallot. Now add the coriander, turmeric, cumin and chili powder, and stir for another minute until fragrant. Add the cauliflower and 1/2 cup water. Cook, stirring often, for 5 to 10 minutes until the cauliflower is just tender. Add the tomatoes and curry leaves, and continue to cook, stirring often, for another 5 minutes. Stir in the cooked black-eyed peas and pour in the water or vegetable stock (3 cups if you want a thicker soup or 4 cups for a thinner soup). Bring to a gentle boil, reduce the heat to low, and cover. Simmer for 10 to 15 minutes. Stir in the garam masala, lemon juice and salt. Cover again and let simmer for another few minutes before turning off the heat. Let the soup sit for a few minutes and then serve hot, garnished with parsley or cilantro if desired. Makes 5 to 6 servings

I'm sharing this soup with Ricki's Wellness Weekend.

More Indian cauliflower dishes you are sure to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Indian-Style Cream of Cauliflower Soup
Rice and Cauliflower Pilaf
Cauliflower and Pea Curry
Spicy Urad Dal with Cauliflower and Peas

On the top of the reading stack: The Vegetarian's Complete Quinoa Cookbook: From the Ontario Home Economics Association

Audio Accompaniment: Kolsch

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Black-Eyed Pea Tomato Curry

This is a extremely easy but incredibly satisfying black-eyed pea curry that I served for a mid-week meal along with a bed of hot fresh cooked basmati rice. More often than not when I cook a meal, I end up spending a good few hours in the kitchen. Mind you, my knife skills leave something to be desired and I am easily distracted. As much as I enjoy cooking, there are times though that I just want to make something that takes little time at all, but still tastes special. I succeed with this dish.

Black-eyed peas have a rather unique earthy flavor that stands apart from other legumes. I often find myself craving them all curried up. Black-eyed peas, though they are whole beans, don't take very long to cook after an overnight soak either. Paired with hot, sour and tangy flavors, this is a winning curry that belies its simplicity.


This is my contribution to My Legume Love Affair, #65. This monthly event celebrating legumes was started by lovely Susan of The Well Seasoned Cook and is now administered by me. Denise of Oh Taste and See is kindly hosting this month.

Black-Eyed Pea Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on November 6, 2013 Hot, sour, tangy and earthy flavors combine in this zesty, tasting and nourishing simple curry — great for easy weeknight meals Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked) 1 tablespoon olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1-inch piece fresh ginger, minced or grated 2 to 3 fresh chilies, seeded and finely chopped 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon cayenne 2 medium tomatoes, finely chopped a few handfuls of dried curry leaves, crumbled 1/2 teaspoon garam masala pinch of asafetida (optional) juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, and cover. Simmer until the beans are tender but not breaking apart — about 40 to 50 minutes. When the beans are done, drain and set aside. Wipe the saucepan dry and add the oil. Heat over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the onion and fry, stirring often, for 3 to 4 minutes or until the onion is softened. Toss in the ginger and hot chilies, stir for 1 or 2 minutes, then add the coriander, turmeric, paprika and cayenne, and continue to stir for 1 minute. Stir in the tomatoes and curry leaves and simmer, stirring occasionally, until the tomatoes are softened and begin to thicken up — about 10 to 15 minutes. Stir in the black-eyed peas, garam masala, asafetida if using, lemon juice and salt. Simmer for another 5 minutes and serve hot with fresh cooked white rice. Makes 4 to 6 servings

More black-eyed pea dishes from Lisa's Kitchen:
Black-Eyed Pea Patties with Chili Sauce
Black-Eyed Peas with Fenugreek and Tomatoes
Curried Black-Eyed Peas with Dried Mushrooms
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

On the top of the reading stack: various cookbooks as usual

Audio Accompaniment: Carbon Based Lifeforms

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Black-Eyed Pea Salad with Indian Spices

With sweltering weather hitting much of the Western hemisphere, more salads are served up on kitchen and patio tables. Spice it up is my motto, and so I was inspired to make an earthy Indian-style black-eyed pea salad with a hot, tart and tangy seasoning that required very little prep and cooking time. While the peas are boiling, chop up the ingredients needed and measure out the spices. It all comes together in no time at all once the black-eyes have cooled a bit.

I served the salad up in some radicchio leaves along with some lightly toasted crusty bread topped with some goat cheese and fresh dill and then quickly broiled for a few minutes. An Indian flatbread would be a nice addition to the meal, or a simple rice dish such as cracked black pepper rice.

This is my contribution to No Croutons Required, hosted this month by me. The theme is legume salads. I am also sharing with Jac's Bookmarked Recipes.

Black-Eyed Pea Salad with Indian Spices

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on July 17, 2013 Simple summer salad of earthy and nutty flavored black-eyed peas tossed with a hot, tart and tangy blend of Indian spices Print this recipe Black-eyed peas: 1 cup dried black-eyed peas 1/2 teaspoon turmeric 1 teaspoon sea salt Salad: 1 large tomato, partially seeded and diced 4 green onions, trimmed and chopped 1-inch piece fresh ginger, grated or minced 1 tablespoon fresh mint leaves, finely chopped 1 green or red chili, seeded and finely chopped 1/2 teaspoon chat masala juice from 1 lime (2 tablespoons) Seasoning: 1 tablespoon oil 1 teaspoon cumin seeds 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon rock salt (optional) To serve: radicchio leaves or mixed greens Instructions: Rinse the black-eyed peas and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan. Pour in 1 3/4 cups of water and add the turmeric and sea salt. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the peas are tender but not falling apart — about 45 minutes. Add more water as necessary. The water should evaporate, but if not, drain and let the peas cool. Transfer the cooked peas to a large bowl and add the tomato, green onions, ginger, mint, chili, chat masala and the lime juice. Stir well to combine. Heat the oil in a small saucepan over medium heat. When hot, toss in the cumin seeds and stir for 1 minute. Add the chili powder, ground cumin, paprika and rock salt if using, and stir for another 30 seconds. Stir the spices into the salad. Taste for seasoning and serve at room temperature or chilled in radicchio leaves or over mixed greens, sprinkled with a little chat masala if desired, along with some rice or some crusty bread. Makes 4 servings

More black-eyed pea dishes from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Patties with Chili Sauce
Indian Black-Eyed Peas
Black-Eyed Peas with Potatoes and Tamarind
Curried Black-Eyed Peas

On the top of the reading stack: Affliction by Russell Banks

Audio Accompaniment: the ceiling fan

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