Black Eyed Peas Curry

Serves 4 as a meal
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Black Eyed Peas Curry: A simple curry simmered with spices and black eyed peas. A great dish for New Year's Day. Good luck!
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A slow simmered black eyed peas curry for New Years Day. A hearty and delicious dish served with rice or na’an and it’ll give you good luck (so they say)!

Recipe loosely adapted from a Spice up the Curry recipe.


2 cups dried black eyed peas, soaked and simmered
3 tablespoons butter
1 large onion, diced
1 tablespoon curry powder
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons turmeric
1 1/2 teaspoons chili powder
2 tablespoons rice flour
1 tablespoon tamarind paste
1 15-oz can diced tomatoes
1 15-oz can coconut milk
2 tablespoons cilantro, chopped
Salt and pepper
Fresh cilantro, garnish
Na'an, for serving
Rice, for serving


1) Cook your black eyed peas using your favorite method. I like to soak mine overnight in cold water and then simmer them gently in fresh water until they are tender (45-50 minutes of simmering). If you need a shorter method, you can quick soak the black eyed peas in boiling water for 20 minutes, then drain and simmer them until tender.

2) Meanwhile, in a large pot, add butter over medium heat with onions. Cook until onions soften, 4-5 minutes.

3) Add curry powder, cumin, turmeric, and chili powder and stir together. Add rice flour and stir to combine.

4) Stir in tamarind paste, diced tomatoes (with juice) and coconut milk. Stir to combine and bring curry to a simmer.

5) Stir in cooked black eyed peas and season the curry with salt, pepper, and chopped cilantro. Keep warm.

Serve warm curry over rice and/or with fresh na’an bread. Garnish with fresh cilantro.