Instant Pot Black Eyed Pea Curry with Potato and Cauliflower

Name: Instant Pot Black Eyed Pea Curry with Potato and Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 3/4 cup black eyed peas; 1 tsp oil; ½ a medium onion chopped; 5 cloves of garlic; ½ inch ginger; 1/2 tsp garam masala; 1/2 tsp ground coriander; 1 tsp Turmeric; ¼ to ½ tsp cayenne; 2 tbsp shredded coconut; 2 juicy tomatoes pureed; 1.5 cups or more veggies chopped small; ¾ tsp or more salt; 2 cups water; lemon for garnish; 1 tsp oil; 1/2 tsp cumin seeds; 10 curry leaves

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
156 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Instant Pot Black Eyed Pea Curry with Potato and Cauliflower

Danielle Hudson

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This coconutty Black Eyed Pea curry with Cauliflower and Potatoes is hearty and delicious. Indian Gobi Aloo Lobia Curry. Pressure cooker Instant Pot Black Eyed Pea Curry with vegetables. Saucepan Option. Vegetarian Black Eyed Peas Recipe

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Ingredients

Servings

3/4 cup black eyed peas soaked for atleast half an hour in warm water
1 tsp oil
½ a medium onion chopped
5 cloves of garlic chopped
½ inch ginger finely chopped
1/2 tsp garam masala or 1 tsp sambhar masala, or use ½ tsp cumin + ½ tsp coriander
1/2 tsp ground coriander
1 tsp Turmeric use less if you are sensitive to the flavor
¼ to ½ tsp cayenne
2 tbsp shredded coconut dried or fresh
2 juicy tomatoes pureed or 1¼ cup
1.5 cups or more veggies chopped small I use small cauliflower florets and cubed potato or sweet potato
¾ tsp or more salt
2 cups water
lemon for garnish

Tempering:

1 tsp oil
1/2 tsp cumin seeds
10 curry leaves fresh are best

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Instructions

Press Saute on Instant Pot and let it get hot. Add oil and spread using a spatula. Add onion, garlic, ginger and cook for 5 mins.
Add the spices and coconut and mix in. Cook for a minute.
Add pureed tomato. Mix and bring to a good boil. Add the veggies and mix in.
Add drained black eyed peas, water and salt and mix in. Close the lid and cook on Manual for 12 to 15 minutes.
Let the pressure release naturally. Open the lid, add a dash of lemon. Taste and adjust salt, spice and heat.
Make the tempering. Heat oil in a small skillet. When hot, add cumin seeds and let them change color. Add curry leaves carefully, (they will splutter) then take off heat. Add the tempering over the curry. Serve as a soup in a bowl or over rice or other grains of choice, or with flatbread, Naan or pita bread.

Notes

Quick option:At Step 1, after the oil is hot Add cumin seeds and let them start to change color. Add the curry leaves carefully, if using and mix. then add the onion and continue.
Saucepan: Make sure to soak the black eyed peas for an hour. Follow steps 1 to 3 in a saucepan over medium heat. Add the drained black eyed peas, salt and 3 cups of water. Partially cover and cook for 40 to 45 minutes or until black eyed peas are tender to preference. (add veggies half way through to reduce chances of overcooking). Garnish with tempering and serve.Variation: Use other beans or chickpeas and other spices.Use cilantro to sub curry leaves in the tempering.
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 156kcal (8%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Sodium 482mg (20%) Potassium 458mg (13%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 4120IU (82%) Vitamin C 71.7mg (80%) Calcium 55mg (6%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 156 kcal

% Daily Value*

Calories	156kcal	8%
Carbohydrates	23g	8%
Protein	6g	12%
Fat	5g	8%
Saturated Fat	2g	10%
Sodium	482mg	20%
Potassium	458mg	10%
Fiber	7g	28%
Sugar	3g	6%
Vitamin A	4120IU	82%
Vitamin C	71.7mg	80%
Calcium	55mg	6%
Iron	2.2mg	12%