Black-Eyed Peas in a Spicy Goan Curry

Don’t ask me what Goan curry is.  I have no idea.  But it’s good.

Black-Eyed Peas in a Spicy Goan Curry, adapted from Smitten Kitchen

Side dish: basmati rice, naan


  • 2 15-oz cans black-eyed peas
  • 2 T. canola oil
  • 1 onion
  • 1 t. coriander
  • 2 cloves minced garlic (1/2 t.)
  • 1/2 t. grated ginger
  • 1/2 t. turmeric
  • 1/2 t. cumin
  • 1/4 t. cayenne
  • 1 15-oz can diced tomatoes
  • 1 c. hot water (or a little less)
  • 1/2 t. salt
  • 1/2 t. sugar
  • 1 cup canned coconut milk
  • 1 T. parsley or cilantro (recipe calls for cilantro)
  • 1 T. lemon juice
  • basmati rice (side dish – I served the curry over the rice)
  • naan (side dish)


1) Mise en place! Take out all your ingredients, chop your onion, measure your spices (the dry and the garlic and ginger) into a small bowl (I have small prep bowls, which I love).  Drain and rinse the black-eyed peas.

2) Make basmati rice.  I measured out a cup of the coconut milk for the curry and used the rest of the can, mixed with water, for the rice.

3) In a large pan, heat the oil and saute the onion until it turns brown (about 8 min).  Add the spices (coriander, garlic, ginger, turmeric, cayenne, and cumin) and stir for a minute or two.

4) Add the tomatoes and the black-eyed peas and stir.  Add the hot water (I didn’t measure — I filled the tomato can about 1/3 full with hot water – I could have used a little less).  Add the salt and sugar.

5) Bring to a boil, then turn heat to low, cover, and simmer for 10 minutes.

6) Add coconut milk and stir.  Simmer, uncovered, for 10 minutes.

6) Add parsley (fine – you can use cilantro, which would probably be delicious, but I hate cilantro) and lemon juice.

7) Serve over basmati rice, with naan on the side. (Frozen naan from Trader Joe’s — a family favorite.)


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