Black Eyed Peas Coconut Curry, also called lobia masala, is a creamy, warming South Indian dish that brings together tender legumes simmered in aromatic coconut milk with warming spices like cinnamon, cardamom, and cloves. It tastes like you spent hours building layers of flavor, delivering authentic Indian comfort that actually satisfies.
Yes, this recipe requires soaking black eyed peas ahead of time, but here's why that's actually perfect: it makes this your ideal weekend meal prep project. Spend 30 minutes on Sunday afternoon cooking a double batch while you're already in the kitchen, and you've just solved dinner for Tuesday, Wednesday, and Thursday. No scrambling. No takeout temptation. No standing exhausted in front of your refrigerator on a Tuesday evening wondering what to make.
Freeze half in individual portions, and balanced Indian dinner is waiting whenever you need it. Thaw overnight in your fridge, reheat in 5 minutes on the stovetop, and you have a home-cooked meal that tastes fresher than restaurant delivery and costs a fraction of the price.
Why This Curry Works: Nutrition You Can Actually Use
Here's what makes this curry worth your Sunday time: it delivers serious nutrition that keeps you full and satisfied all week long.
Per serving (0.5 cup/145g):
- 293 calories
- 11g of protein (22% daily value)
- 5g of fiber (21% daily value)
- 17g of healthy fat from coconut milk
- 6mg of iron (33% daily value, crucial for plant-based eaters)
- 29g of carbs with minimal sugar
What this means for your week:
One serving of Black Eyed Peas Coconut Curry contains 293 calories with 11g and 5g. When you pair this with rice and a simple vegetable side, you're looking at a balanced thali that keeps you genuinely full for hours. The protein and fiber combination means no afternoon energy crash. The iron content is especially important if you eat plant-based. The healthy fats from coconut milk make this feel indulgent and satisfying without dairy.
This is why freezing this curry makes sense: the nutrition profile holds up beautifully through freezing and reheating. Tuesday's portion tastes as good and delivers the same nutritional punch as Sunday's fresh batch.
Key Ingredients (Why Each One Matters)
This curry works because it respects both flavor and simplicity. You're not hunting for obscure specialty ingredients. You're building on Indian foundations that make sense for weeknight cooking.
Black Eyed Peas: These are your protein powerhouse, delivering 11g per serving. Unlike some legumes that demand an hour of cooking, black eyed peas come together in 30 minutes once they're soaked. If you remember to soak them overnight, you're setting yourself up for success. Look for whole beans without cracks or discoloration. Dried black eyed peas keep for months in your pantry, which means you can batch this curry whenever you need meal prep.
Coconut Milk: Full fat is non-negotiable here. Don't reach for the light version. The fat in coconut milk carries the flavor and provides the satiety that keeps this curry feeling like actual dinner instead of a salad. Quality matters, so look for brands that list mostly coconut and water, without weird stabilizers. The 17g per serving comes almost entirely from coconut, making it a healthy fat choice.
Tamarind: This is your tangy backbone. Tamarind provides brightness and depth that makes the whole curry sing. You can use paste or block form, though block gives you more control over sourness. The tang also aids digestion, which matters when eating legumes.
Aromatic Spices: Whole spices matter. Cinnamon sticks, green cardamom, and cloves transform your curry from good to genuinely craveable. Toast them briefly in hot oil before building your base, and you've set yourself up for flavor success. These spices have zero calories but maximum impact.
Onions: Yellow or red work fine. The point is to get them golden and soft before moving forward. This is foundational flavor building that takes five minutes and changes everything.
Smart Shopping Tips
- Buy black eyed peas in bulk if your grocery store offers them; they're cheaper and you can batch cook
- Check your coconut milk shelf for brands without gums or additives
- Look for tamarind paste in Indian or international sections, not the candy aisle
- Fresh ginger and garlic paste or pre-minced versions form freezer works
How to Make Black Eyed Peas Coconut Curry Perfectly
Pro Tips for Best Results
- Soak your black eyed peas ahead: Even 4 hours makes a difference, but overnight is ideal. This reduces cooking time dramatically and improves digestibility.
- Bloom your spices in oil: Don't rush this step. Let your whole spices sizzle for 30 seconds until fragrant. This is how you build flavor from nothing.
- Cook onions until they soften: Golden brown, about 5 to 6 minutes. Rushing means you miss the sweetness and depth that onions provide.
- Keep your heat moderate once you add liquids: Medium low is your friend. Aggressive boiling can break down your peas unevenly and create a mushy curry.
- Taste and adjust at the end: Tamarind sourness varies by brand. Add a little, taste, add more if needed.
Sunday Prep Checklist: Your Make-Ahead Strategy
Here's exactly what to do on Sunday to have dinner ready all week:
Saturday Evening: Soak 1 cup black eyed peas in 3 cups water. Cover and leave overnight.
Sunday Afternoon (40 minutes total):
- Extract tamarind (10 minutes prep while coffee brews)
- Cook full recipe following instructions (30 minutes active cooking)
- Cool slightly, then divide into portions (10 minutes)
- Eat one fresh serving with rice
- Freeze remaining portions in individual containers or freezer bags
Result: One fresh dinner on Sunday, five frozen dinners. Cook once, eat one meal per week for the next month.
Make-Ahead Instructions
This curry is designed for batch cooking. The full recipe makes 6 cups (six 0.5 cup servings), which means one fresh meal plus five frozen portions. When you cook:
- Cool the curry completely before freezing. This takes about 30-45 minutes at room temperature.
- Use individual meal prep containers or freezer bags (stack flat to save space).
- Label with date and contents. This curry keeps frozen for up to 3 months.
- Store in the coldest part of your freezer for best results.
Instructions
40 minutes to creamy, spiced perfection.
- Soak black eyed peas for 4 hours or overnight.
- Soak tamarind with water for 10 minutes.
- Finely chop onions and fresh coriander leaves.
- Heat oil with whole spices.
- Add onions and salt, cook 5 to 6 minutes until golden.
- Add ginger garlic paste. Cook for 2 to 3 minutes until the raw smell is gone.
- Toss in all spice powders, stir quickly.
- Fry spices 1 minute until fragrant.
- Pour water and coconut milk together.
- Add soaked black eyed peas and cook covered for 15 min.
- Stir in tamarind, cook 10 more minutes.
- Garnish with coriander. Let it cool down covered.
For complete step-by-step instructions with exact measurements, see the recipe card below.
Reheating Instructions: How to Make Frozen Curry Taste Fresh Again
This is the part that makes or breaks meal prep. Here's how to reheat so your Tuesday portion tastes as good as Sunday's fresh batch:
From frozen (if you forgot to thaw):
- Transfer to a small pot or microwave-safe container
- Microwave: Heat in 2 to 3 minute intervals, stirring between, until warmed through (about 7 to 8 minutes total)
- Stovetop: Heat on medium low, stirring occasionally, until warmed through (about 10 to 12 minutes)
From thawed (overnight in fridge, preferred method):
- Stovetop: Warm gently over medium low heat, stirring occasionally, for 3 to 5 minutes until heated through
- Microwave: Heat in 1 to 2 minute intervals until warmed, stirring once halfway through
- Add a splash of water if the curry seems thick after freezing (this is normal; the coconut milk solidifies)
Pro tip for best flavor: Reheat on the stovetop rather than microwave if you have time. The gentle heat lets the spices re-integrate, and your curry actually tastes better on day three than it did on day one. The flavors continue melding in the freezer.
Serving Ideas and Building Your Thali
How to Serve
Black Eyed Peas Coconut Curry adapts to however you're eating that day. Serve it as a traditional South Indian thali with white rice, a simple raita, and a vegetable side. Or build a chipotle-style bowl with rice, greens, your choice of toppings, and this curry as your protein base.
For a complete balanced thali, pair this curry with:
- Grain: White rice or jeera rice (1 cup cooked)
- Vegetable side: Simple cucumber raita or a quick carrot coconut salad
- Starch option: Soft roti or chapati if you prefer bread
This combination delivers roughly 25g to 30g of protein per plate, which means you're genuinely full and satisfied for hours.
Delicious Variations
- Extra protein version: Add tofu or chickpeas alongside the black eyed peas, doubling your protein density without changing cooking time
- Lighter version: Reduce coconut milk and add vegetable broth, cutting calories by about 30% while maintaining flavor
- Spicier version: Add more chili powder or fresh green chilies if your family loves heat
Substitutions
Can't find black eyed peas? Chickpeas or white beans cook in similar timeframes and deliver comparable protein. Tamarind paste not available? Use a squeeze of lime juice, though you'll lose some depth. Prefer coconut water to full fat coconut milk? Your curry will be lighter and faster, trading richness for freshness.
The core technique holds regardless. This is why I love this recipe. It's forgiving.
Storage and Freezing Details
Store this curry in airtight containers in the refrigerator for up to 5 days. The flavors actually deepen on day two and three. Freeze in individual portions or family-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.
The nutrition profile stays stable through the freeze-thaw cycle, so your frozen portions deliver the same 11g and 5g as a fresh batch.
Meal Prep and Freezer Strategy: The Real Win
This is where this curry becomes indispensable for busy home cooks. Sunday meal prep changes everything.
Sunday: Cook (40 min) → Eat fresh (1 serving) → Freeze (5 servings)
Tuesday through Thursday: Thaw overnight → Reheat (5 min) → Done
The curry actually improves in the freezer. The spices continue melding. The coconut milk deepens. By the time you reheat it midweek, the flavors are richer and more integrated than they were on day one. You're not eating "frozen food." You're eating a curry that tastes better than it did fresh.
Batch cook on Sunday, enjoy all week or once a week over a month. That's the whole promise of this recipe.
Nutrition
One serving of Black Eyed Peas Coconut Curry, which is 0.5 cup (145g), contains 293 calories with 11g of protein, 5g of fiber and 29g of carbs.
Full Nutrition Breakdown per Serving:
Your Questions Answered
Absolutely. Use the same prep steps, then pressure cook for 10 minutes after bringing to pressure. This cuts your total time to about 25 minutes. The flavors are slightly different: an Instant Pot version feels a bit more creamy, while stovetop develops deeper spice notes. Both freeze beautifully.
Yes, completely. No animal products anywhere in this recipe. The coconut milk provides richness and protein that makes it feel indulgent without dairy. One serving delivers 11g of plant-based protein, which is solid for a single dish.
Bite into one. It should be tender all the way through without any chalky center. If they're still firm after 30 minutes of cooking, give them another 5 to 10 minutes. Peas vary by age and storage conditions, so trust your bite more than the clock.
Absolutely, and you should. This curry was designed for freezing. The nutrition profile stays stable, and the flavors actually improve. Freeze in individual portions for grab-and-go meals all week.
About 7 to 8 minutes in the microwave (in 2 to 3 minute intervals) or 10 to 12 minutes on the stovetop over medium low heat. From thawed (overnight in fridge), just 3 to 5 minutes on the stovetop until warmed through. This is genuinely quick weeknight dinner.
The Bottom Line
When Tuesday evening rolls around and you're tired and your kids are hungry and you want something that tastes real, this curry is waiting for you. It's authentic without being complicated. It's nutritious without requiring a nutrition degree. It's freezer-friendly without tasting like freezer food. This is exactly what balanced, accessible Indian cooking looks like in real life.
You're not just making dinner. You're investing 40 minutes on Sunday to buy yourself peace of mind, satisfaction, and real nutrition all week long.
Have you tried freezing curries before? Tell me in the comments which curry is your go-to meal prep staple, and what would make it perfect for your weeknight routine. I read every single comment and would love to know what you're cooking.
Some side dishes to pair this curry with:
Black Eyed Peas Coconut Curry
Equipment
- Heavy-bottomed pot with lid
- Wooden spoon for stirring
- Measuring cups and spoons
Ingredients
For Soaking Black Eyed Peas:
- 1 cup (220 g) black eyed peas - dry, soaked for 4 hours or overnight
- 3 cups (720 ml) water - for soaking
For Preparing Tamarind:
- 1 small piece (3 g) tamarind - about
- ½ cup (120 ml) hot water - for tamarind extraction
For Tempering:
- 1 tablespoon (15 ml) oil - neutral cooking oil
- 1 small piece (1 g) cinnamon stick - about 1 inch
- 2 pods (1 g) cardamom - green cardamom
- 2 whole (0.5 g) cloves
For the Curry Base:
- 2 medium (200 g) onions - finely chopped
- 2 teaspoon (12 g) salt - divided
- 1 tablespoon (15 g) ginger garlic paste
For the Spice Mix:
- ½ teaspoon turmeric powder
- ½ teaspoon (2 g) chili powder - adjust to taste
- 2 teaspoon (6 g) coriander powder
- ¼ teaspoon (1 g) cumin powder
- ¼ teaspoon (1 g) garam masala
For Cooking:
- 1 can (400 ml) coconut milk - full fat
- 1 cup (240 ml) water - adjust for consistency
For Finishing:
- 1 tablespoon (5 g) coriander leaves - fresh, chopped
Instructions
Prepare the Black Eyed Peas:
- Rinse 1 cup black eyed peas thoroughly and soak in 3 cups water for at least 4 hours or overnight. Drain well before using.
- Soak 1 small piece tamarind in ½ cup hot water for 10 minutes. Extract the pulp and discard seeds. Set aside.
Build the Curry Base:
- Heat 1 tablespoon oil in a heavy bottomed pot over medium heat. Add 1 small piece cinnamon stick, 2 pods cardamom, and 2 whole cloves. Let them sizzle for 30 seconds until fragrant.
- Add 2 medium onions and 2 teaspoon salt. Sauté for 5 to 6 minutes until onions turn golden and softened.
- Stir in 1 tablespoon ginger garlic paste and cook for 2 to 3 minutes, stirring frequently, until the raw smell completely disappears.
Add Spices and Cook:
- Add ½ teaspoon turmeric powder, ½ teaspoon chili powder, 2 teaspoon coriander powder, ¼ teaspoon cumin powder, and ¼ teaspoon garam masala. Stir quickly and cook for 1 minute, being careful not to burn the spices. The mixture should become fragrant, and the oil will start to separate.
- Add 1 cup water and mix it with the curry base.
- Pour in 1 can coconut milk and add the drained, soaked black eyed peas. Stir well to combine everything.
- Cover the pot with a lid, reduce heat to medium low, and cook for 15 minutes. This allows the black eyed peas to start softening in the creamy coconut base.
- Remove the lid and stir the curry well, bringing any settled peas from the bottom. Add tamarind juice. Continue cooking covered for another 10 to 15 minutes until the black eyed peas are completely tender and cooked to your liking. The curry will thicken as it cooks.
Finish the Curry:
- Garnish with 1 tablespoon coriander leaves and let the curry rest for 5 minutes before serving. This allows the flavors to meld together beautifully.
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