Black-Eyed Pea Curry


Black-Eyed Pea Curry
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
Curry
- 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
Instructions
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Soak dried black-eyed peas in cold water for 2-3 hours. Drain, rinse, and set aside.
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On instant pot, press sauté button, add oil, and allow to heat up for 1 minute.
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Add cumin seeds and once they begin to brown, add onion puree.
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Stir-fry until onions begin to turn brown (about 6-7 minutes).
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Add garlic, ginger, and spices, then stir and add pureed tomatoes.
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Cook until tomatoes darken (about 2-3 minutes).
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Add drained black-eyed peas to pot along with 2 cups water, then mix well.
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Turn off instant pot, secure lid, close pressure valve, and cook for 20 minutes at high pressure.
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Release pressure naturally.
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Serve with basmati rice and garnish with cilantro.