Black-Eyed Pea Curry (Instant Pot)

By the Gracious Vegan

This lovely plant-based curry is a snap to make in the Instant Pot. Pre-soaking the black-eyed peas means that all the ingredients will reach the right texture, without getting over-cooked, in 12 minutes of pressure. This method avoids the need for oil, which saves on fat and calories. Seasonings and heat level can be adjusted to taste. The curry freezes well.

See notes for adjusting the method for frozen or canned black-eyed peas in the notes at bottom.

Makes 4 servings

Add the following ingredients to the Instant Pot. 

• 1 cup black-eyed peas, presoaked for 2-4 hours and drained *

• 2 cups water

• 1 cup chopped onion

• 1 cup diced fresh tomato

• 1 jalapeño chili, or other chili, finely diced (remove seeds and veins to decrease spicy heat)

• 1/2 Tablespoon finely chopped fresh ginger

• 1/2 Tablespoon finely chopped or minced garlic

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1 teaspoon paprika

• 1/2 teaspoon turmeric

Lock the lid. Set the knob to “Sealing.” Use the “Pressure Cook,” “Manual,” or “High” mode and program for 12 minutes. Use a 10-minute Natural Release, then vent the steam and remove the Instant Pot lid. Add the following ingredients and stir. 

• 1 teaspoon lime juice

• 1 teaspoon garam masala

• 3/4 teaspoon salt, adjust to taste

• Handful of fresh coriander leaves, chopped (you can stir in or use as garnish)

Serve with cooked rice, millet, or flatbread. 

Optional to garnish with a bit of Tamarind Dipping Sauce.

* Note:

1) It’s weirdly important that you don’t soak the black-eyed peas for longer than 4 hours, because if you do, then the curry comes out too soupy. 

2) I recommend against using canned or frozen black-eyed peas in this recipe, because they would get mushy and overcooked, given the onion requires at least 10 minutes at High to fully cook. If you want to use canned or frozen, you’ll need to pre-sauté the onion. If you do, reduce the pressure cooking time to 4 minutes for frozen black-eyed peas and to 1 minute for canned (and decrease the water to one cup for canned). 

Timing: about 40 minutes

Gluten-free