Servings
Font
Back
Instant Pot Black Eyed Pea Curry with Potato and Cauliflower
5 from 27 votes

Instant Pot Black Eyed Pea Curry with Potato and Cauliflower

This Instant Pot Black Eyed Pea Curry features soaked black-eyed peas cooked with cauliflower and cubed potatoes in a spiced tomato and coconut base. Tempered with cumin seeds and fresh curry leaves, the curry offers a savory, aromatic profile with a balance of earthiness from the spices and brightness from lemon juice. The one-pot method yields a hearty, stew-like dish suitable as a soup or served with rice or flatbreads.

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

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

    Cup of Yum
  1. 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.
  2. Add the spices and coconut and mix in. Cook for a minute.
  3. Add pureed tomato. Mix and bring to a good boil. Add the veggies and mix in.
  4. Add drained black eyed peas, water and salt and mix in. Close the lid and cook on Manual for 12 to 15 minutes.
  5. Let the pressure release naturally. Open the lid, add a dash of lemon. Taste and adjust salt, spice and heat.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 156

% 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.