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Instant Pot Black Eyed Pea Curry with Potato and Cauliflower

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

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

Ingredients

  • 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

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

  • 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

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

% 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.