Black Eyed Peas with Coconut Milk

Elevate your comfort food game with this flavorful recipe for Black Eyed Peas with Coconut Milk. Perfectly tender black-eyed peas are simmered in a rich, creamy coconut milk base infused with fragrant spices like turmeric, cumin, and ginger, creating an aromatic and satisfying dish that's both hearty and wholesome. This plant-based recipe comes together with pantry staples and is naturally gluten-free, making it a versatile option for weeknight dinners or special occasions. Finished with a vibrant burst of fresh cilantro and a squeeze of zesty lime, this meal is delicious paired with fluffy rice, warm flatbreads, or enjoyed on its own. Ready in just over an hour, this recipe is a delightful way to bring warmth and exotic flavors to your table!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Black-eyed peas (dried)
• 1 cup Coconut milk
• 3 cups Water (for cooking beans)
• 2 tablespoons Vegetable oil or coconut oil
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika or cayenne pepper
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (chopped)
• 1 whole Lime (cut into wedges, for serving)

Directions

Step 1

Rinse the dried black-eyed peas thoroughly under running water and soak them in enough water to cover for 6-8 hours or overnight.

Step 2

Drain the soaked black-eyed peas and transfer them to a medium-sized pot. Add 3 cups of water and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes, or until the peas are tender but not mushy. Drain and set aside.

Step 3

In a large skillet or saucepan, heat the vegetable oil (or coconut oil) over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, until fragrant.

Step 5

Add the turmeric, ground cumin, and paprika (or cayenne pepper) to the skillet. Stir and cook the spices for 1 minute to toast them and enhance their flavors.

Step 6

Pour in the coconut milk and mix well. Let it simmer gently for 3-4 minutes to allow the flavors to combine.

Step 7

Add the cooked black-eyed peas to the skillet and stir to coat them in the spiced coconut milk. Season with salt and black pepper to taste.

Step 8

Lower the heat, cover, and let the mixture simmer for another 10 minutes, stirring occasionally to ensure the flavors meld together.

Step 9

Remove from heat and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side for a bright, zesty finish.

Step 10

Enjoy this dish on its own, with rice, or alongside flatbread.

Nutrition Facts

Serving size	1389.2 grams (1389.2g)

Amount per serving	% Daily Value*
Calories	1117

Total Fat 32.10g	41%
Saturated Fat 4.90g	25%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2467mg	107%
Total Carbohydrate 164.70g	60%
Dietary Fiber 26.30g	94%
Total Sugars 30.80g
Protein 50.10g	100%

Vitamin D 0IU	0%
Calcium 357mg	27%
Iron 12mg	67%
Potassium 2827mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 17.5%

Carbs: 57.4%