This Vegan Black Eyed Peas Curry with Ground "Beef" is a bright, delicious, Indian-style chili-like dish with the intoxicating flavor of spices.
I already have a fabulous black-eyed curry recipe on the blog, but I wanted to do something different this time. So I set out to make a curry that used black-eyed peas and the same spices and seasonings as a Rajma -- with vegan "meat" added for a boost of protein.
I packed it with veggies and the meatless beef added a ton of texture and bite, both very welcome. This recipe also provides a protein blast, in case you are in need of one. And who isn't?
The curry, called a Lobia Keema, was a hit in our home-- I served it over some brown rice and Jay asked for seconds, as did Desi.
More tasty vegan curry recipes
- My Dad's Nut Mutton Mushroom Curry
- Mushroom Spinach Curry
- Creamy Vegan Peas Potato Curry
- Easy Vegetable Curry with Chickpeas and Coconut Milk
- Instant Pot Vegan Butter Chicken with Tofu
Black Eyed Peas with Ground "Beef" (Lobia Keema)
- 1 ½ cups cooked black-eyed peas (Can use canned.)
- 12 oz vegan beef (like Beyond or Impossible or any vegan beef of your choice)
- 3 potatoes (diced small, Use sweet potatoes, carrots or zucchini instead)
- 2 cups green peas (frozen)
- 1 large onion (minced)
- 1 tablespoon ginger garlic paste
- 2 teaspoon paprika
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne optional
- ½ teaspoon turmeric
- 1 tablespoon coriander powder
- 1 teaspoon cumin seeds
- 1 tablespoon coconut oil
- 2 tomatoes pureed
- 1 tablespoon garam masala
- Juice of a small lemon
- Salt to taste
- ¼ cup cilantro (finely chopped)
- Heat the oil. Add the cumin seeds and let them cook for about 30 seconds or until they start to change color. Add the onions and a pinch of salt and ground black pepper. Saute, stirring frequently, until the onion starts to brown.
- Add the ginger-garlic paste, stir-fry for 30 seconds, then add the meatless beef. Cook, stirring frequently and scraping the bottom of the pan to prevent it from sticking, about three to four minutes.
- Add the potatoes and stir fry for a minute or two.
- Add the tomato puree and the powdered spices, including the paprika, cayenne if using, turmeric, and coriander powder.
- Let the tomatoes cook until most of the liquid has evaporated and bubbles form at the edges of the tomato paste mixture.
- Add the black-eyed peas and bring the mixture to a boil. Add water if too thick.
- Add green peas and garam masala and stir them in. Let the stew return to a boil and cook for two more minutes.
- Add the lemon juice.
- Check salt and add more if needed.
- Turn off the heat and stir in the coriander leaves.
- Serve hot with brown rice or quinoa or crusty bread.