BLACK EYED PEAS CURRY RECIPE
Black Eyed Peas Curry Recipe is rich, healthy, and very tasteful. Making it in an instant pot makes it super convenient and thus a perfect choice for lunch and dinner. Black-eyed peas curry offer flavor and nutrients. Serve it instantly or store it for later use; either way, it is tasteful and a great dish. This is easy to prepare Black Eyed Peas Curry Recipe that is so simple yet flavorful. It melts in your mouth with the warming spices and it is very hearty, perfect to serve on a chilly night. Both stovetop and 'no soaking' Instant Pot versions are...
Provided by Michelle Blackwood, RN
Categories Entrée
Time 30m
Number Of Ingredients 14
Steps:
- Skip if using the 'no-soak method' in Instant Pot. (Instructions following) Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). Soak for at least 4 hours or overnight.
- The following morning, drained water using a colander and rinse beans thoroughly.
- Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for about 1 hour until beans are tender. Reserve 21/2 cups of liquid from the cooked beans or substitute with 2 1/2 cups vegetable broth.
- In a medium saucepan, heat oil or vegetable broth over medium heat and add onion, garlic, green onions, ginger, and saute until onion is softened, stirring frequently, for about 3 minutes.
- Add tomato and thyme, curry powder, turmeric, cumin, cayenne and cook until fragrant. Add black eye peas along with the reserved liquid and stir. Bring to boil over medium-high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring.
- Wash and drain black-eyed peas and set aside. Remove the lid of the Instant Pot and press the sauté button. Heat oil and add onion, garlic, spring onion, ginger. and saute until onion is soft about 3 minutes.
- Add tomato and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook until fragrant. Add black eye peas along with vegetable broth and stir.
- Turn off saute mode, cover the Instant Pot, close the pressure valve by turning the vent on sealing and press Manual Mode(High Pressure) for 20 minutes. Allow naturally manual release for 10 minutes, then release vent to release remaining pressure. The pin will drop so you can open the lid. Check seasoning and serve.
Nutrition Facts : Calories 205, Carbohydrate 30, Fat 8, Protein 13
JAMAICAN BLACK-EYED PEA CURRY
This Jamaican black-eyed pea curry is so delicious. It's creamy, bursting with flavor, hearty, healthy and super easy to make. It's naturally gluten free and vegan. A must make recipe!
Provided by Eva
Number Of Ingredients 13
Steps:
- Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
- Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
- Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.
Nutrition Facts : Calories 217 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 618 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
EASY BLACK-EYED PEAS WITH EGGPLANT CURRY
Make and share this Easy Black-Eyed Peas With Eggplant Curry recipe from Food.com.
Provided by Andtototoo
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
- In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
- Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
- Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
- Garnish with the cilantro.
Nutrition Facts : Calories 210.5, Fat 8.1, SaturatedFat 1.1, Sodium 930, Carbohydrate 29.1, Fiber 9.3, Sugar 5.7, Protein 8.4
CURRIED BLACK-EYED PEAS
Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
Provided by Karina Rivera
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
- Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
- Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
- Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.
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- Rinse and pick through the black-eyed peas. Put them in a pot and cover with water and add salt to taste. Bring to a boil then reduce to a simmer and cook until the beans are soft, 30-45 minutes. Drain.
- While the beans are cooking, prepare the coconut curry sauce. Heat oil in a large saucepan over medium-high heat. Add the cumin seeds and fry, stirring, for 20 – 30 seconds or until the seeds are fragrant and begin to crackle.
- Reduce the heat to medium and add the onion. Fry until transparent then add the garlic and ginger and fry until soft. Add all the spice powders and fry, stirring, for about a minute or until they release their aroma.
- Add the tomato and raise heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of your spoon until you get a thick sauce. Add the black-eyed peas, coconut milk and salt to taste. Simmer for a couple of minutes or until the sauce reaches the consistency that you like.
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- Press the sauté button, and add the oil and allow it to heat up for a minute. Add the cumin seeds and once they begin to turn brown, add the onion and bay leaf. Stir-fry for 6-7 minutes, or until the onions begin to turn brown.
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- Soak black eyed peas in 3 cups of water overnight or 6 hours. Drain all the water and keep it aside.
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- Soak the black eyed pea in 3 cups water for 2-3 hours. This step is optional, but recommended.
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