Curried Black-eyed Peas

Source: Holly Gump

Serving size: 3/4 cup

Servings per recipe: 6

Black-eyed peas are a good source of protein and fiber. The curry adds delicious flavor to this vegan and gluten-free dish.

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2 tablespoons vegetable oil

1 large onion, chopped

1 teaspoon garlic powder or 3 cloves garlic, diced

1 teaspoon dried ginger or 1 tablespoon fresh ginger, fine dice

1 tablespoon curry powder

1/2 teaspoon ground pepper

1/4 teaspoon cayenne pepper

1 15-oz can black-eyed peas

1 15-oz can low-sodium chopped tomatoes

5 oz frozen chopped spinach (or 1/2 can chopped spinach)


Cutting board & sharp knife, measuring spoons, large skillet & stirring spoon


1. In a large skillet, sauté chopped onion in vegetable oil over medium heat, until onion is soft.

2. Add garlic powder, dried ginger, curry powder and cayenne. Stir and sauté 1 minute.

3. Add black-eyed peas and tomatoes. Stir and simmer on low heat 15-30 minutes to blend flavors.

4. Serve with rice or other grain of your choice.


For added spice, add diced jalapeño peppers.

More About Black Eyed Peas

How to Select

Choose dried black-eyed peas or peas canned with low or no sodium. Select dried peas that are dry, firm, clean, uniform in color and not shriveled.

How to Store

Store dried peas at room temperature, in a closed container to protect from moisture and pests. Store canned black-eyed peas at room temperature. Use before expiration date on can.

How to Prepare

To reconstitute dried black-eyed peas, put them in a large pot and cover with about 3 inches of water. Soak the peas overnight, then drain the water and rinse the peas. You can also "quick-soak" the peas by putting them in a pot, covering them with 3 inches of water, and bringing them to a boil for 3 minutes. Then cover, remove from heat, and let the peas soak for an hour. Drain and rinse the peas before using.