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Black-eyed peas curry with cilantro in karahi bowl.
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5 from 3 votes

Easy Black-Eyed Peas Curry (Lobia Curry)

A black-eyed peas curry with the south Indian flavors of curry leaves and coconut milk. The curry is spicy, full of flavor, and it takes under 30 minutes from scratch to table!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Curry, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 78kcal

Equipment

Ingredients

  • 1 tablespoon coconut oil (or any neutral oil)
  • 1 teaspoon black mustard seeds
  • 2 sprigs fresh curry leaves (use 2 tablespoons cilantro if you don't have this)
  • 1 medium onion (finely diced)
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • 2 tablespoons ground coriander
  • 2 tomatoes (pureed, or ¾ cup tomato puree)
  • 1 teaspoon cayenne or paprika. Use more or less per your taste. I love this curry very spicy so I add up to 2 teaspoons of cayenne.
  • ¾ cup full-fat coconut milk
  • 3 cups black-eyed peas (cooked or canned. If using canned beams drain out all liquid. If you cook the beans yourself you can use the cooking stock in the recipe).
  • 1-2 teaspoons garam masala (add one teaspoon, taste, and add more if needed)
  • Salt to taste
  • 2 tablespoon cilantro (chopped, for garnish)

Instructions

  • Heat oil. Add mustard seeds and when they sputter add the curry leaves. Saute for a few seconds.
  • Add the onions to the pot with a bit of salt and saute until they just begin to brown. Add the ginger-garlic paste, turmeric, ground cumin and ground coriander and mix. Saute a minute or so to let the spices toast.
  • Stir in the tomato puree and cayenne or paprika. Mix and saute for about five minutes or until most visible moisture has evaporated and the tomato mixture looks much darker.
  • Stir in ½ cup coconut milk. Mix it in. Continue to saute for another five minutes.
  • Add the black eyed peas along with any cooking stock. If you are using canned beans add 2 cups water first, then add more if needed. Bring the curry to a boil, then turn heat down to medium low and simmer five minutes.
  • Stir in the remaining coconut milk followed by garam masala. Bring back to a boil, add more salt as needed, then turn off heat. Serve hot.

Notes

Pro tip: When cooking Indian curries, you want to make sure everything has cooked thoroughly so there are no raw flavors. One way to ensure you have simmered the curry long enough is to watch for tiny droplets of fat on the surface of the curry.
Storage instructions
  • Refrigerate: The black-eyed peas curry can be stored in the fridge for three days. Refrigerate immediately after it cools down to room temperature.
  • Freeze: You can freeze the curry in an airtight container or freezer-safe container for up to three months.
  • Reheat: Reheat in a saucepan or in the microwave. Add more water and salt if needed.
 

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 1mg