janet @ the taste space

Goan Black-Eyed Pea Curry with Coconut Milk

In Mains (Vegetarian) on September 19, 2013 at 6:30 AM

Goan-Inspired Black Eyed Pea Curry with Coconut Milk

Next on my hitlist of grocers to try was Canino’s. It is billed as a farmer’s market but I am not sure how much of the produce is local and sold by farmers. However, it doesn’t mislead you that fruits and veggies are at the forefront of this store. There are 2 components: the front portion and the back alley peppered with stalls selling mostly Mexican produce. The back alley is more akin to a farmer’s market and where the better deals lie. Come early and you can snag super specials. Like 4 bunches of kale for $1, 5 bunches of collards for $1, 30 limes for $1, 4 broccoli crowns for $1, 4 heads of cabbage for $1. BOOYAH! I liked how you could even mix and match the 4 for a $1 items so you weren’t swimming in produce. But if you know me well enough, you will know that yes, I bought 4 bunches of kale and 5 bunches of collards without a clue as to what I’d make.. in addition to the broccoli, cabbage, tomatoes and fresh black eyed peas.

Fresh black eyed peas were new to me. I’ve tried dried black eyed peas before but trust me, there is a reason they call them black eyed peas. And no, I am not talking about their cute black mark. I am talking about the pea business. THEY TASTE LIKE PEAS! I never captured that flavour from dried or canned varieties. Not entirely sure whether this was a seasonal fresh bean, I snagged a bunch and ultimately decided to try this Goan black eyed pea curry. The tomato-coconut milk infused broth was tantalizing, spiced with ginger, coriander, cumin and tamarind with a bit of sweetness from maple syrup (use jaggery for a more authentic flavour). Exotic yet light, I served it with brown rice. Since fresh black eyed peas were new to me, I pre-cooked them beforehand (~30 minutes) but I think this recipe would lend well to cooking the fresh black eyed peas in the broth (adding the tomato to the end since it is acidic).

I have earmarked the fresh purple hull beans for my next visit. Rob doesn’t mind going to Canino’s because it is right next to a delicious Mexican bakery: El Bollilo. I get my fresh beans and he gets some fresh churros!

PS. I also love that Canino’s opens at 6am nearly every single day (the back stalls apparently have their own random schedule). It is great for us early birds! 🙂

Not only for New Year’s Day, other black eyed peas recipe here:

Mango BBQ Beans

Garlicky and Lemony Black-Eyed Pea and Kale Salad

Hillbilly Hummus (Black Eyed Pea and Peanut Butter Hummus)

Smoky Black Eyed Pea and Kale Stew

Goan-Inspired Black Eyed Pea Curry with Coconut Milk

This is my submission to this month’s VegCookBook Club for Vegan Indian Cooking and to Deb for this week’s Souper Sundays.

Goan Black Eyed Pea Curry with Coconut Milk
Adapted from Vegan Indian Cooking (original recipe available here)

1 tbsp coconut oil
1/2 large onion, diced
1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced (mine was more like 1/4 cup, chopped)
4 cloves garlic, pressed or minced
1 large tomato, diced (2 cups)
1/2 tsp Aleppo chile flakes, or to taste
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric powder
1 tsp tamarind paste
1 heaping tsp maple syrup, or sweetener or choice, or to taste
1/2 tsp coarse sea salt
2 cups water
4 cups cooked black-eyed peas (I used precooked fresh black eyed peas but canned or cooked from dry could work, too)
1 cup coconut milk, regular or light
Juice of 1/2 lemon (2 tbsp)
1 tbsp chopped fresh cilantro, for garnish

1. In a large saucepan over medium-high heat, heat the oil. Add the onion and saute for 2 minutes, until slightly browned. Stir in the ginger and garlic, cooking for another minute.

2. Stir in the tomato, chiles, coriander, cumin, turmeric, tamarind, maple syrup, salt, and water. Raise heat to bring to a boil, reduce the heat, and simmer uncovered for 15 minutes.

3. Add the black eyed peas and coconut milk and heat through.

4. Prior to serving, stir in the lemon juice and garnish with cilantro. Serve with brown rice, or your favourite Indian bread (roti or naan).

Serves 4.

  1. Looks so good Janet. Definitely my next dish.

  2. Funny! There is a jar of black-eye peas in the kitchen (a flat I’m staying in Buenos Aires), and I’ve tried them before, but I have never made them before. The curry looks fantastic especially with the coconut milk! I wish I can make this delicious and hearty curry dish, but the kitchen doesn’t have all the spices/condiments available.

  3. I’ve been making different versions of this curry, based on a post at Girl Cooks World, for months–isn’t it great? I like replacing some of the black-eyed peas with shredded carrots and kale for more vegetable punch. Yay!

  4. I love adding coconut milk to dishes. This curry is wonderful. I love the photos too!

  5. Whoa! I am so jealous of all those crazy deals! Wonder where (if anywhere?) I can find some bargains like that around here.

    And I’m loving all the flavors in this curry. The fresh black-eyed peas must make it extra delicious!

  6. Those are some amazing bargains you are finding! 😉 I love how much great flavor is in this stew–it looks delectable. Thanks for sharing it with Souper Sundays this week.

  7. I’ve never seen fresh black eyed peas. Don’t know why I never thought that of course they were fresh once upon a time. We grew borlotti beans in the garden last year and they were so different to the dried or canned sort.
    I would definitely love this dish. Coconut milk curries are always popular with me!

  8. This looks like such a hearty dish for chilly days. I’ve always thought of black eyed peas as just another bean, so it’s weird to think that they could actually taste like peas! And I’m always amazed at the deals you manage to find on vegetables – I get excited when I can get 4 limes for $1 at the market, let alone 30!

  9. […] Janet of the taste space made the Goan-Inspired Curry with Coconut Milk. […]

  10. This sounds really good Janet. I really don’t incorporate black eyed peas into my dishes enough. I’m going to try this dish out!

  11. […] (via Goan Black-Eyed Pea Curry with Coconut Milk | the taste space) […]

  12. […] course, we also shared our tips for our favourite grocery stores. We tried to explain the awesomeness of Trader Joe’ but we could see it was lost in […]

  13. […] the weekend, we started it off by buying cheap produce at our favourite fruit and vegetable wholesaler. I usually beeline it to the stands with the cheaper produce, but I think my Dad had fun haggling […]

  14. […] I don’t routinely go to standard box stores. Instead, I scope out cheap, fresh produce at the food market and Trader Joe’s and order random ingredients online. There are a few different websites I […]

  15. […] I discovered earlier, black eyed peas taste so much better when cooked from fresh. After you cook them from recently […]

  16. Love this curry! We added just a half a crown of broccoli while the sauce was simmering and that made a great addition. Would probably work for greens, too!

  17. […] peas. If you are lucky enough to snag fresh peas, you will figure out that they in fact, do taste like peas. Kidney beans are often substituted in this dish, as […]

  18. […] Looking for another black eyed pea curry? Try this Goan-Style Black Eyed Pea Curry. […]

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