Goan Black Eyed Peas Slow Cooker

Slow-cooked to perfection, this Goan Black-Eyed Peas Slow Cooker recipe is a comforting, flavor-packed dish that showcases the vibrant spices of Indian coastal cuisine. Featuring tender black-eyed peas infused with creamy coconut milk, aromatic turmeric, garam masala, and coriander, this easy-to-make meal is ideal for weeknight dinners or cozy weekend cooking. The slow cooker does all the work, allowing the fragrant blend of garlic, ginger, and mustard seeds to meld beautifully with fresh curry leaves and tomatoes. Served with steamed rice or crusty bread, and garnished with a spritz of lime and a sprinkle of fresh cilantro, this wholesome and dairy-free recipe offers a satisfying balance of hearty texture and bold flavors. It's a no-fuss, crowd-pleasing option that’s perfect for vegetarians, spice lovers, and anyone eager to explore Goan-style dishes!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 1 cup Black-eyed peas (dried)
• 1 cup Coconut milk
• 3 cups Water
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 3 cloves Garlic cloves (minced)
• 1 teaspoon Ginger (grated)
• 2 pieces Green chili (slit)
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 2 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 8 leaves Curry leaves (optional)
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped)
• 4 wedges Lime wedges (for serving)

Directions

Step 1

Rinse the dried black-eyed peas under cold water and soak them in water for 6-8 hours or overnight. Drain and set aside.

Step 2

Heat the vegetable oil in a skillet over medium heat. Add the mustard seeds and allow them to splutter.

Step 3

Add the curry leaves (if using), finely chopped onion, and green chilies. Sauté for 5 minutes until the onions turn golden brown.

Step 4

Stir in the minced garlic, grated ginger, turmeric powder, coriander powder, cumin powder, and garam masala. Cook for another 2 minutes until fragrant.

Step 5

Add the chopped tomato and cook for 5 minutes until softened and combined with the spices.

Step 6

Transfer the sautéed mixture to the slow cooker. Add the soaked black-eyed peas, coconut milk, water, and salt. Stir everything together.

Step 7

Cover and cook on high for 4 hours, or on low for 6-7 hours, until the black-eyed peas are tender and the flavors are well developed.

Step 8

Taste and adjust salt if needed before serving.

Step 9

Garnish with freshly chopped cilantro and serve hot with steamed rice or crusty bread. Accompany with lime wedges.

Nutrition Facts

Serving size	1566.7 grams (1566.7g)

Amount per serving	% Daily Value*
Calories	1168

Total Fat 32.40g	42%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2512mg	109%
Total Carbohydrate 176.20g	64%
Dietary Fiber 31.40g	112%
Total Sugars 38.10g
Protein 53.80g	108%

Vitamin D 0IU	0%
Calcium 499mg	38%
Iron 15mg	86%
Potassium 3847mg	82%

*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: 24.1%

Protein: 17.8%

Carbs: 58.2%