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Black-Eyed Peas and Potato Curry

Posted on March 18, 2021 at 2:36 PM by Madhu Gadia

Black-Eyed Peas and Potato Curry 


When I’m in a hurry, I love to prepare this satisfying and hearty dish. I use frozen or canned black-eyed peas; by the time the rice is cooked, so are the peas. Serve these over rice, or with flatbread.

PREP: 10 minutes COOK: 15 minutes

11⁄2 tablespoons canola or vegetable oil
1⁄2 teaspoon cumin seeds
3⁄4 cup onion, finely chopped
1 teaspoon ginger, peeled and grated
1 cup tomatoes, chopped, or 3 tablespoons tomato sauce
1⁄2 teaspoon turmeric
11⁄2 teaspoons ground coriander
1⁄2 teaspoon cayenne pepper, or to taste
1 tablespoon almond butter or almond meal
11⁄2 cups frozen or boiled black-eyed peas or 1 (16-ounce) can black-eyed peas, drained and rinsed
1 cup potatoes, peeled and cut into 1-inch pieces
3⁄4 teaspoon salt, or to taste
2 cups water
1⁄2 teaspoon garam masala
1 teaspoon lemon or lime juice 2 tablespoons cilantro, chopped

 Heat oil in a medium skillet on medium-high heat. Add cumin seeds and cook for a few sec- onds until darker brown. Add onion and fry 2 to 3 minutes until golden brown. Add ginger and tomatoes. Cover and cook for about 2 minutes. Using a potato masher or the back of a spoon, mash the tomatoes until well blended.
2. Add turmeric, coriander, cayenne pepper, and almond butter. Stir for a few seconds. Add the black-eyed peas and potatoes, and stir to coat with the onion masala. Add salt and water. Bring to a boil, reduce heat to a low boil, and simmer for about 10 minutes. Using the back of a spoon, mash a few potatoes against the pan.
3. Add garam masala and lemon juice.
4. Transfer to a serving bowl and garnish with
cilantro. Serve with rice or roti.

MAKES: 6 servings SERVING SIZE: 1⁄2 cup
Calories: 114; Total Fat: 4 g (Saturated Fat: 0.5 g); Carbohydrate: 17 g; Protein: 3 g; Fiber: 3 g; Sodium: 395 mg
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