Description

This Black Eyed Pea & Carrot Coconut Curry is a warm, hearty, and flavorful dish perfect for cozy evenings or sharing with family and friends. Combining tender black-eyed peas, sweet carrots, and creamy coconut milk with aromatic spices, this curry is both comforting and nutritious. Inspired by West African and Caribbean flavors, it’s a versatile meal that’s easy to prepare, satisfying, and loved by everyone.

Ingredients

Scale

1 tablespoon coconut oil or olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium carrots, peeled and diced
2 cups cooked black eyed peas (or 1 can, drained and rinsed)
1 red bell pepper, diced
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon chili flakes (optional)
Salt and pepper, to taste
1 tablespoon lime juice
Fresh cilantro, chopped, for garnish
Cooked rice or naan, for serving

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Instructions

Heat coconut oil in a large pan over medium heat. Add chopped onion and sauté 3–4 minutes until soft.
Stir in garlic and ginger, cooking 1–2 minutes until fragrant.
Add diced carrots and red bell pepper; cook 5 minutes until slightly tender.
Sprinkle in curry powder, cumin, smoked paprika, turmeric, and chili flakes. Stir to coat vegetables evenly.
Pour in coconut milk and diced tomatoes; bring to a gentle simmer.
Add black-eyed peas, stirring to combine, and let curry simmer 15–20 minutes.
Season with salt, pepper, and lime juice. Adjust to taste.
Remove from heat and garnish with fresh cilantro.
Serve hot over rice or with warm naan.

Notes

Use fresh ingredients like ginger and garlic for best flavor.
Adjust spice level by omitting chili flakes for mild or adding cayenne for heat.
Curry can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Mix in other vegetables such as zucchini, sweet potatoes, or leafy greens to vary flavors and textures.

Prep Time: 10 minutes
Cook Time: 30 minutes