Instant Pot Black Eyed Pea Curry with Potato and Cauliflower
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
156 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Instant Pot Black Eyed Pea Curry with Potato and Cauliflower
Description
The recipe starts by sautéing chopped onion, garlic, and ginger with spices including garam masala, ground coriander, turmeric, cayenne, and shredded coconut in neutral oil. Pureed tomatoes and diced vegetables—small cauliflower florets and cubed potatoes—are added, followed by soaked black-eyed peas, water, and salt. The mixture is cooked under pressure for 12-15 minutes in an Instant Pot, allowing the flavors to meld and the legumes and vegetables to become tender.
After natural pressure release, lemon juice is added for brightness. Separately, a tempering of hot oil with cumin seeds and fresh curry leaves is prepared and poured over the curry for added aroma and flavor just before serving. The dish can be served as a soup or over grains like rice, naan, or pita bread, combining soft vegetables and tender legumes in a spiced, comforting liquid.
The notes suggest a stove-top method with longer cooking time if preferred and offer tips for substituting other beans and spices or using cilantro instead of curry leaves in the tempering. Quick tempering can be added at the start along with aromatics for convenience.
Ingredients
- 3/4 cup black-eyed peas soaked for atleast half an hour in warm water
- 1 tsp neutral cooking oil generic cooking oil
- ½ onion medium; chopped
- 5 cloves 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 pepper
- 2 tbsp coconut dried or fresh, shredded
- 2 tomatoes or 1¼ cup, pureed; juicy
- 1.5 cups vegetables I use small cauliflower florets and cubed potato or sweet potato, or more; chopped small
- ¾ tsp salt or more
- 2 cups water
- lemon for garnish
Tempering:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- 10 curry leaves fresh are best
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
- A quicker method is to add cumin seeds and curry leaves to the hot oil before sautéing onion and aromatics.
- On stovetop, soak black-eyed peas for an hour and cook with vegetables for 40-45 minutes until tender, adding vegetables halfway through.
- Cilantro can be used in place of curry leaves for tempering if curry leaves are unavailable.
- Other beans or chickpeas can be used with adjusted spices to vary the dish.
- Lemon juice added at the end brightens the curry and balances flavors.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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