Cauliflower and Black Eyed Peas Curry (Low Carb + Vegan)

If you love our creamy cauliflower curry, here's another delicious dish you will love. This Cauliflower and Black Eyed Peas Curry balances the carbs in the legumes with tasty, low-carb veggies like cauliflower and mushrooms, with a creamy finish of cashew milk or coconut milk. Served with cauliflower rice, if low-carb, or with white or brown rice, it makes a tasty meal that'll keep you sated for hours to come. This is a gluten-free, soy-free recipe and it can be nut-free if you use coconut milk.

One of the things I hated, at first, about eating low-carb was not being able to easily incorporate beans and lentils, which I love, in my diet. Legumes are incredibly healthy but they are also notoriously high in carbohydrates. And while all that was perfectly fine when I was younger, that combo simply doesn't work any more when it comes to keeping my weight in check now.

I've been working on finding healthy ways to incorporate legumes in my diet while keeping the overall dish low-carb, and recently I shared with you my incredible Coconut Dal with edamame, which has just 10 grams of net carbs in each serving.

Now, I give you a ridiculously tasty and easy Cauliflower and Black Eyed Peas Curry that has just 9 net carbs in each serving, but is also stunningly tasty and satisfying to those plant-loving tastebuds and tummy. Cauliflower is a very keto-friendly veggie, and one that is divine in low-carb dishes like this curry as well as this Cauliflower Rice Biryani and this Cauliflower Risotto.

And if you love black-eyed peas in tastebud-tickling recipes, be sure to try out this spicy black-eyed peas curry!

Table of Contents

• Why you'll love this vegan cauliflower and black eyed peas curry
• Ingredients
• How to make the Cauliflower and Black Eyed Peas Curry
• Storage and freezing instructions
• What to serve with the curry
• Related recipes
• Cauliflower and Black Eyed Peas Curry (Low Carb + Vegan)
• Reviews

Why you'll love this vegan cauliflower and black eyed peas curry

• It is delicious. I don't believe in punishing myself when I am watching my weight, and healthy doesn't work for me unless it's also tasty. You can rest assured this curry will leave you licking your fingers and keep your tummy full and happy.
• It is easy. This is a simple recipe with a very low difficulty level. You need to give the onions and tomatoes a turn in the blender but after that everything comes together in one pot in under 30 minutes. You can make this process even easier if you use half a recipe of my Easy Indian Curry Paste. Add the veggies and black-eyed peas with vegetable stock, cook the veggies until tender, and you're done.
• It is healthy. And how. There are just 97 calories in each serving, 5 grams of protein and 5 grams of fiber. You also get good quantities of vitamins and calcium from this curry. If you want to add more protein and keep the recipe low-carb, add a cubed block of extra firm or super firm tofu.
• It is everyone-friendly. The recipe is already low-calorie and low-carb, but you can reduce the calories further by swapping the coconut oil for vegetable stock to saute the tomato-onion past. The curry is also soy-free and gluten-free and you can make it nut-free by swapping the cashew milk for coconut milk.

Ingredients

• 14 oz black eyed peas. Canned or homecooked or frozen are all fine.
• ½ medium onion.
• 1 medium tomato (diced)
• 8 oz mushrooms (quartered)
• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 1 tablespoon ginger garlic paste
• ½ head cauliflower
• ½ teaspoon cayenne
• ½ teaspoon turmeric
• ½ teaspoon paprika (optional, for color)
• ½ to 1 teaspoon garam masala
• 1 cup cashew milk (or coconut milk. You can make the cashew milk at home by blending ¼ cup raw cashews with ¾ cup water)
• Salt to taste

How to make the Cauliflower and Black Eyed Peas Curry

• Place the tomatoes and onions in a blender with one mushroom. Blitz into a smooth paste. Add a bit of water if necessary to keep the blades moving, but add as little as possible. Set the paste aside.
• Heat oil in a saucepan. Add cumin seeds and let them become fragrant, which they will in a few seconds. Add the tomato onion paste, and stir in the cayenne and turmeric and paprika, if using. Add the ginger garlic paste. Mix well.

• Cook the tomato onion paste until it darkens and the liquid has evaporated. Add the cauliflower florets followed by mushrooms. Mix well.
• Add a dash of salt. Cover and cook over medium-low heat until the vegetables are almost tender. Keep an eye and don't let the veggies burn. Add a quarter cup of water if they begin to stick.

• Add the black eyed peas with two cups of the cooking stock or water. Stir well and bring to a boil. Cover and continue cooking five more minutes or until the veggies are fully tender.

• Stir in the coconut milk or cashew milk. Add salt to taste and the garam masala. This curry doesn't need much garam masala--just a tiny bit, so add a little at first, taste, then add more if you want.
• Let the curry warm through, then turn off heat.

Storage and freezing instructions

This curry can be refrigerated for up to three days. You can freeze in an airtight, freezer-safe container for up to three months.

What to serve with the curry

• For a low-carb dieter, serve the curry with cauliflower rice. A vegan cucumber raita goes beautifully with it without adding too many carbs.
• For others, serve with brown or white rice and the raita. Poppadums on the side would be amazing.

Related recipes

• Vegan Low Carb Keto Chili
• Vegan Parsi-Style Tomatoes with Tofu "Eggs" (Low-Carb)
• Vegan Low Carb Keto Pancakes
• Caribbean Black Eyed Peas Stew
• Savory Black Eyed Peas Sweet Potato Pancakes