Skip to content

Black-Eyed Pea Curry


Black-Eyed Pea Curry

5 from 1 vote
Black-eyed peas are not just for southern American cuisine, they are used around the world! In Egypt they’re cooked with onions, garlic, meat, and tomato juice; in the Middle East they’re cooked with onion, garlic, tomatoes, and olive oil; in West Africa and the Caribbean they’re mashed and fried with salt, onions, and/or peppers; in Asia, they’re used in curry dishes; and throughout South America, they’re found in various local cuisines. This particular recipe is an Indian curry-style version that has been passed down for generations in my family.  
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes



  • 1 cup dried black-eyed peas
  • 2 tablespoons olive oil
  • 1/4 teaspoon cumin seeds
  • 1 onion, (chopped, pureed)
  • 2 teaspoons garlic, (minced)
  • 1 teaspoon ginger, (minced)
  • 1 teaspoon garam masala
  • 1 teaspoon salt, (adjust to taste)
  • 1 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1 cup tomatoes, (pureed)
  • 2 cups water
  • Cilantro leaves, (for garnish)

Special Equipment


  • Soak dried black-eyed peas in cold water for 2-3 hours. Drain, rinse, and set aside.
  • Press the sauté button setting on the instant pot. Add oil, and allow to heat up for 1 minute. 
  • Add cumin seeds and once they begin to brown, add onion puree. 
  • Stir-fry until onions begin to turn brown (about 6-7 minutes).
  • Add garlic, ginger, and spices, then stir and add pureed tomatoes. 
  • Cook until tomatoes darken (about 2-3 minutes).
  • Add drained black-eyed peas to the pot along with 2 cups water, then mix well.
  • Turn off the instant pot, secure the lid, close the pressure valve, and cook for 20 minutes at high pressure.
  • Release pressure naturally.
  • Serve with basmati rice and garnish with cilantro.