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Black Eyed Peas Coconut Curry

This creamy black eyed peas coconut curry delivers 15g of protein per serving and comes together in just 30 minutes. Tender lobia simmered in aromatic coconut milk with warming spices creates a comforting, freezer friendly curry that's perfect for busy weeknight thalis.
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time (hours) 4 hours
Total Time 40 minutes
Servings 6 cups (145g each)
Calories 293 kcal
Protein11 g
Fiber5 g
Fat17 g
Carbohydrates29 g

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.

Notes

Recipe Yield: Makes 3 cups total = 6 servings of 145g each.
High Protein Benefits: Each serving provides approximately 15g of plant based protein from black eyed peas, making this perfect for a balanced thali meal.
Meal Prep Tips: This black eyed peas coconut curry tastes even better the next day and stores in the refrigerator for up to 5 days. The flavors continue to develop.
Freezer Friendly: Cool completely and freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or coconut milk if needed.
Serving Suggestions: Serve with steamed rice, jeera rice, or as part of a balanced thali with vegetables, raita, and roti for a complete protein packed meal.
Customization: Adjust the consistency by adding more water for a thinner curry or cook longer uncovered for a thicker gravy. You can also add vegetables like spinach or tomatoes in the last 10 minutes of cooking.
Spice Level: This recipe is mildly spiced. For more heat, increase the chili powder or add fresh green chilies with the onions.

NUTRITION

Nutrition Facts
Black Eyed Peas Coconut Curry
Serving Size
 
0.5 cup (145g)
Amount per Serving
Calories
293
% Daily Value*
Protein
 
11
g
22
%
Carbohydrates
 
29
g
10
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Fat
 
17
g
26
%
Sodium
 
999
mg
43
%
Potassium
 
631
mg
18
%
Calcium
 
82
mg
8
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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