Description
A hearty and flavorful black eyed peas curry made in the Instant Pot.
Ingredients
Scale
- 1 cup dried black eyed peas (or 2 cans of canned black eyed peas)
- 1 medium yellow onion (or white/red onion)
- 3 cloves fresh garlic
- 1 tablespoon fresh ginger
- 2 medium fresh tomatoes (or 1 can diced tomatoes)
- 1 can coconut milk
- 2 tablespoons curry powder
- Salt to taste
- Pepper to taste
- 2 cups fresh spinach or kale (or other vegetables)
- 1 tablespoon oil
- Water or vegetable broth (enough to cover peas by about an inch)
Instructions
- If using dried black eyed peas, rinse them thoroughly and soak them for at least 4 hours or overnight. For a quick soak, boil them in water for 1 hour.
- Turn on your Instant Pot and select the ‘Sauté’ function. Add a tablespoon of oil, then add chopped onions, and sauté until translucent, about 3-4 minutes. Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
- Stir in chopped tomatoes, curry powder, salt, and pepper. Cook for about 2-3 minutes, allowing the tomatoes to break down and the spices to bloom.
- Drain and add the soaked black eyed peas to the pot. Pour in the coconut milk and enough water or vegetable broth to cover the peas by about an inch.
- Close the lid of the Instant Pot, ensuring the vent is sealed. Select the ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 15 minutes on high pressure.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release for any remaining pressure.
- If adding fresh vegetables like spinach or kale, stir them in now and let them wilt in the residual heat.
- Check the seasoning and adjust with more salt, pepper, or spices as necessary. Optionally, add a splash of lemon juice for brightness.
- Serve the curry warm with rice, naan, or your favorite bread. Enjoy!
Notes
- This recipe can be made with either dried or canned black eyed peas, providing flexibility based on your pantry.
- Adjust the spices according to your taste preference.
- Adding vegetables like spinach or kale not only enhances the nutrition but also adds color to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg