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Coconut Curry Spiced Black Eyed Peas

Vegan and full of flavor, these protein-packed black-eyed peas make for the perfect side dish or main event.


SERVINGS: 6 CUPS

  • 2 cups dried black-eyed peas (canned or frozen works too! Just reduce the cooking time.)

  • 1 red onion, coarsely chopped

  • 3 jalapeños, with stems and seeds removed

  • ½ cup shredded, dried unsweetened coconut, covered with ½ cup boiling water, set aside for about 15 minutes and then drained

  • 2 teaspoons fine kosher or sea salt

  • 2 teaspoons cumin seeds

  • 1 teaspoon coriander seeds

  • ½ teaspoon ground turmeric

  • ¼ teaspoon cardamom

  • 2 tablespoons coconut oil

  • 2 teaspoon black mustard seeds

  • ¼ cup coconut milk

  • 2 scallions, thinly sliced

  • ¼ cup cilantro leaves


In a large saucepan, cover the peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes (using canned or frozen peas? Skip this step!).


Add a pinch of salt and 3 cups of water and bring to a boil, uncovered, over high heat. Skim off and discard any foam that rises to the surface. Cook until peas are tender.


Pour 1 cup water into a blender and add the chopped onion and the chopped chilis. Add the shredded coconut, salt, cumin seeds, coriander seeds, cardamom, and turmeric. Puree to make a rough paste. Set it aside.


Stir the coconut paste into the cooked black-eyed peas and simmer over medium-low heat, uncovered, stirring occasionally, until the flavors mingle, 5 to 10 minutes.

Heat the oil in a small pan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping, about 30 seconds. Stir mustard seeds, oil, and coconut milk into black-eyed pea mixture.


Sprinkle with sliced scallions and cilantro and serve warm.

Recipe courtesy of Moss Cafe's Former Executive Chef, Abigael Birrell

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