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Are you looking for a new culinary experience that is both exciting and comforting? If so, then you should try black-eyed pea curry recipe! This recipe brings together the spiciness of curry with the richness of beans to create an intriguing new flavor.
This isn't your grandmother's black-eyed pea recipe. This is a soul food fusion dish that combines ingredients from the Caribbean, West Africa, and the deep South. The end resulting dish is a ridiculously good flavor bomb!
Curry is one of the most versatile and savory dishes, capable of creating delicious meals packed with flavor. If you're looking for something easy to whip up that still has a lot of kick and flavor, this black-eyed pea curry recipe is just what you need.
This dish is one of the anchors to the blackeyed pea recipes collection.
What is Salsa Macha?
Salsa Macha is one of my favorite condiments/seasoning bases. If you've never had it, it's worth adding to your pantry or spice cabinet.
Salsa macha is a Mexican condiment made from dried chilies, oil, nuts, and spices. It is typically a dark red color and has a smoky, slightly spicy flavor. It can be used as a dip or as a sauce for various dishes such as tacos, tamales and tostadas. It is also popularly used as a marinade for meats.
If you've ever had an Asian chili crisp condiment it is very similar. I like to use it to flavor beans dishes like these blackeyed peas.
Why This Recipe Works
- Slow braising does the job of gradually softening legumes, which creates tender peas with a creamy bite.
- Coconut milk does the job of emulsifying spices, which creates a smooth, spoon-coating sauce.
- Caribbean curry powder does the job of layering aromatics, which creates warm, complex spice without sharpness.
- Peanut butter does the job of thickening and enriching, which creates depth and a long finish.
Key Flavor Ingredients & Their Roles
- Dried black-eyed peas: tender, nutty, and hearty enough to carry spice.
- Coconut milk: softens heat and adds luxurious body.
- Caribbean curry powder: The soul layers of toasted spice with gentle heat and warmth.
- Peanut butter: adds subtle nuttiness and rounds the sauce.
- Paprika: Color and sweetness supports the curry without competing.
- Turmeric: Earthy bitterness and glow adds warmth and golden hue.
- Ginger: Bright heat cuts richness and keeps the finish fresh.
How To Make This Black Eyed Peas Curry Recipe (step by step)
Prepare Black eyed Peas
Place the dried black eyed peas in a large pot or bowl. Cover peas with cold water and allow them to soak overnight.
Cook the Peas
Heat a large stockpot or dutch oven pan on medium heat. Add the coconut oil then saute the onions, peppers, garlic, and celery for 2-3 minutes.
Add a quarter of the seasoning mix plus the peanut butter, thyme, bay leaf, vegetable stock, and coconut milk then stir well. Allow the mixture to cook for 5-7 minutes then add the soaked black eyed peas plus the remaining spices, cover and allow to simmer about 35-45 minutes.
Remove the lid and stir in the salsa macha if using. Allow peas to cook to preferred consistency. Add extra seasoning if necessary.
Serve the cooked black eyed peas with green onions and more salsa macha if available.
Cooking Considerations and Tips For Making Black eyed Peas Curry
- Soak the black-eyed peas overnight before cooking to soften them and reduce cooking time.
- Use coconut milk plus peanut butter to add creaminess and richness to the curry. Most recipes call for tomato paste but I wanted to add a more African element to this dish and peanut butter or "maafe" was the play.
- Consider adding some acidity to the curry by using lemon or lime juice.
- Adjust the consistency of the curry by adding water or broth to make it thinner, or by cooking it longer to make it thicker. The longer you cook the dish the more the peas soften and began to breakdown adding even more creaminess and thickness to the dish.
- Serve the black eyed pea curry over rice. Top with a bread like cornbread, naan, or biscuits.
Beats and Eats (music to pair with black eyed peas curry)
This dish has so much soul and then some! Soul music is the play, but you gotta go big and nuanced soul music with the likes of the one and only Betty Wright who's voice is everything.
Frequently Asked Questions (FAQs) About Making Curried Black eyed Peas
Do you need to soak black-eyed peas before cooking?
Black-eyed peas do not necessarily need to be soaked before cooking, but doing so can reduce the cooking time. Soaking can also help to remove any dirt or debris that may be on the peas. To soak black-eyed peas, place them in a large bowl and cover them with water. Let them sit for at least 4 hours, or overnight. Drain the water and rinse the peas before cooking. I recommend soaking your peas overnight.
Can you make this black eyed peas recipe in an Instant Pot or stovetop pressure cooker?
Yes, you can make black-eyed peas in an Instant Pot. Here's a simple instant pot black eyed peas recipe:
- Close the lid and set the valve to sealing. Set high pressure cook time for 20 minutes.
- Once the cooking time is done, use the natural pressure release method for 10 minutes, then release the remaining pressure manually.
Can you use canned black eyed peas?
I'm not a huge fan of using canned beans in this recipe, but yes you can but I'd allow the ingredients to cook a while before adding the canned peas.
This black-eyed pea curry recipe is the perfect meal for any day of the week. The combination of spicy, smoky and sweet flavors create an unforgettable dish that will tantalize your taste buds. Not only is it delicious, but it's also a nutritious choice for lunch or dinner. So go ahead and try out this recipe!
If you make this great recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Black-eyed Pea Curry
Ingredients
- 1 pound Dried Black eyed Peas
- 1 medium Red Onion diced
- 4 Garlic cloves diced
- 1 medium Red Bell pepper diced
- 3 Celery ribs diced
- ¼ inch Fresh Ginger minced
- 13 ounces canned Coconut milk
- ¼ cup Peanut butter
- ¼ cup Salsa Macha optional
- 4 cups Vegetable Stock
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Turmeric powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Curry Powder
- 2 Green onions for garnishing
- ¼ teaspoon Cayenne pepper optional
- 2 tablespoons Olive oil
Method
- Place the dried black eyed peas in a large pot or bowl. Cover peas with cold water and allow them to soak overnight.
- Heat a large stockpot or dutch oven pan on medium heat. Add the coconut oil then saute the onions, peppers, garlic, and celery for 2-3 minutes.
- Add a quarter of the seasoning mix plus the peanut butter, thyme, bay leaf, vegetable stock, and coconut milk then stir well. Allow the mixture to cook for 5-7 minutes then add the soaked black eyed peas plus the remaining spices, cover and allow to simmer about 35-45 minutes.
- Remove the lid and stir in the salsa macha if using. Allow peas to cook to preferred consistency. Add extra seasoning if necessary.
- Serve the cooked black eyed peas with green onions and more salsa macha if available.
Nutrition
Notes
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- Soak the black-eyed peas overnight before cooking to soften them and reduce cooking time.
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- Use a variety of spices to add depth of flavor to the delicious curry. Common spices used in black-eyed pea curry include cumin, turmeric, curry powder, ginger, and garlic.
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- Use coconut milk plus peanut butter to add creaminess and richness to the curry. Most recipes call for tomato paste but I wanted to add a more African element to this dish and peanut butter or "maafe" was the play.
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- Consider adding some acidity to the curry by using lemon or lime juice.
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- You can also add some heat to the curry by using chilies or red chili powder.
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- Add vegetables such as carrots, peppers, baby spinach, and tomatoes to add some texture to the curry.
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- Adjust the consistency of the curry by adding water or broth to make it thinner, or by cooking it longer to make it thicker. The longer you cook the dish the more the peas soften and began to breakdown adding even more creaminess and thickness to the dish.
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- Taste and adjust seasoning before serving, adding more salt or spices as needed.
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- This recipe also works well with other beans like black beans or kidney beans.
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- If using canned beans rinse them first.
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