Vegan black-eyed peas curry and a hearty salad
Updated: Mar 15, 2019
Creamy vegan curry made with black-eyed peas in a warm cinnamon flavour with enough left overs for a healthy lunch bowl . Just yummy.
I like the black-eyed bean for a number of reasons. One it sounds cool, two it is nutritious and three it is so versatile!! It is quite prominent not just in Indian cooking (much to the surprise of my grandmother) but also in Greek, Spanish and Mexican cuisines! It is believed that the crop was probably first cultivated in West Africa, but it is grown across Asia. The health benefits of this humble bean make it the most nutritious among the legumes. It is high in protein, fibre, potassium and Vitamin A and B among others. The fact that it is simple to cook makes it a favourite ingredient for salads, curries, wraps and more.
My favourite, however, is the simple home-style vegan curry; an easy dish that can be served with rice or roti. It is easy because it does not need onions or garlic (yay for one step less!) and on long days I have used readymade puree which saves cooking/cleaning of the tomato paste.
My recipe has a little spice twist to it, which was discovered by yours truly! I was reading about flavour combinations and decided to experiment a little. The bean or black-eyed pea has a creamy texture and the ginger and tomato add a savoury taste. During my brainstorming stage I felt that the creaminess could be put to better use. Come to Cinnamon! I added a cinnamon stick during the boiling phase and let the stick stew in the gravy mixture as well.
I later found out that some families have always added cinnamon to their dish, but it will always remain my little experiment for me :)
Here’s the recipe for a healthy and creamy black-eyed bean vegan curry, with a warm and deep taste of cinnamon. I later found out that some families have always added Cinnamon to their dish but it will always remain my little experiment for me :) The result is the same healthy and creamy dish but with the warm and deep taste of cinnamon. Yum!!
· Black eyed beans 1 cup
· Oil 2tbsp (I use Rice Bran)
· Tomato (grated) 1
· Ginger (adrak) 1tsp
· Green chilli (Chopped) 1tbsp
· Water 3 cups
· Salt to taste
· Coriander leaves for garnish
· Cumin seeds 1tsp
· Coriander powder 1tbsp
· Red Chilli powder 1/2tsp
· Turmeric 1/2tsp
· Garam Masala 1/2tsp
· Pinch of asafoetida
1. Wash and soak beans in water and turmeric powder for three to four hours
2. Heat oil in a pressure cooker on medium heat and add the cumin seeds allowing them to splutter
3. Add in the tomato, asafoetida, ginger and green chilli. Allow the mixture to cook, adding a few splashes of water while stirring to stop the mixture from sticking to the base.
4. Add the Coriander powder and Red chilli powder and stir for a few minutes (until the oil separates)
5. Add Black Eyed Beans, water and salt to taste. Stir well and close the pressure cooker
6. Allow to cook on high till the first whistle following which the flame must be turned to low for approximately 5 minutes.
7. Turn off the heat and wait until the cooker has cooled before opening. Check by pushing the whistle (it is safe to open once there is no more steam).
8. Black-eyed beans should be soft and tender. Add the garam masala and serve with a garnish of Coriander leaves
Black-eyed beans – Smart Cooking Tip
Keep some boiled peas aside and use for a dip or a salad. I usually freeze them and pull them out when I am craving something light and fresh. I love this recipe by Anetta at the Wanderlust Kitchen too.