Black Eyed Beans Curry

Black-eyed peas, also known as black-eyed beans, are great to experiment with various spices and vegetables or even just by themselves. Their name comes from the prominent black spot on their creamy skin. As a kid I always thought black eyed beans were the perfect pirate food! 
This quick and delicious Indian style black eyed beans curry makes for a great weeknight meat free option, even if you're not a pirate. 

Preparation Time: 5 mins
Cooking Time: 20 mins
Serves: 2

  • 2 tbsp olive oil
  • ½ cup black eye beans, soaked overnight
  • 1 medium sized onion, chopped
  • 2 medium tomatoes, chopped
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • 1.5 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ chilli powder
  • ½ tsp garam masala
  • Salt to taste
  • Chopped coriander for garnishing

  1. Heat oil in a pressure cooker. Add cumin seeds and let them splutter for a minute.
  2. Now add the ginger paste and saute for a minute. Add the chopped onions and cook till golden brown. This should take about 5-6 minutes.
  3. Once the onions are done, throw in the tomatoes, and stir well. Cook for 2 minutes on moderately high heat.
  4. Start adding all the spice powders-turmeric, coriander powder, chilli powder and garam masala. Make sure everything is combined well.
  5. Next add the washed black eyed beans into the onion tomato mix and cook for 4-5 minutes on medium heat.
  6. Pour 2.5 cups of water into the pressure cooker.
  7. Add a teaspoon of salt and stir everything well.
  8. Close the pressure cooker and bring to full pressure on high heat.
  9. Reduce heat and cook for 8 minutes.
  10. Remove cooker from heat and allow to cool naturally, till there is no pressure inside.
  11. Serve hot garnished with coriander.
  12. A bowl of rice or quinoa would be a perfect accompaniment.

 Jovi’s Notes

Black eyed beans are available at Tesco