Description
A delicious and creamy black-eyed peas curry made with coconut milk, leafy greens, and carrots. Ready in 30 minutes, this dish is perfect for a weeknight meal.
Ingredients
Scale
- 2 Bay Leaf
- 5 Cloves
- 1 Cinnamon Stick
- 1 Tbsp Coriander Powder
- 1 Tbsp Cumin Powder
- 1 Tbsp Curry Powder
- 1 Tsp Red Chili Powder
- 1 Tsp Chilli Flakes
- 1 Tsp Salt
- 2 Cups Dry Black Eyed Peas
- 6 Cups Boiling Water
- 1 Large Red Onion, thinly chopped
- 3 Medium Carrots, chopped
- 1 Cup Chard, chopped
- 1 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 1 Tbsp Tomato Paste
- 1 Can Diced Tomato
- 2 Cups Coconut Milk
- 3 Tbsp Olive Oil
- 1 Lemon, for juice or slices
Instructions
- Soak black-eyed peas in 6 cups water for 3-4 hours.
- Drain the peas and set aside.
- Set Instant Pot to Sauté and heat oil.
- Add onion, bay leaf, cloves, and cinnamon stick; sauté until golden.
- Add garlic and ginger paste, spices; sauté for 1 minute.
- Add diced tomatoes and tomato paste; cook for 2 minutes.
- Add soaked black-eyed peas, carrots, and chard; sauté for 1 minute.
- Add coconut milk and stir to combine.
- Close the lid, secure the pressure valve, and cook for 15 minutes at high pressure.
- Let pressure release naturally.
- Open the Instant Pot, transfer to serving dish, and top with lemon slices.
- Sprinkle with red chili flakes and serve hot.
Notes
- This curry is vegan and gluten-free.
- You can adjust the level of spiciness by modifying the red chili powder and chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 37 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 67 grams
- Fiber: 15 grams
- Protein: 26 grams
- Cholesterol: 0 milligrams
Keywords: black eyed peas, curry, vegan recipe, instant pot