Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:20 mins Cuisine: Indian
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Black Eyes Peas Vegan Indian Curry, if you are looking for kids friendly, mildly spiced, vegan curry then this is the right option for you to make. With the addition of coconut milk, it’s more to the sweeter side.
Its a one pot easy curry to make in the Instant Pot pressure cooker (or) in a Stove Top pressure cooker. And when I have used pre-boiled beans in the fridge, it took me just 15 mins, to make this yummy dish.
Read on my recipe and do try for sure! 🙂
Table of Contents:
- Possible Alterations for the recipe, ‘Black Eyed Peas Coconut Masala Curry’:
- How to serve, ‘Vegan Black Eyed Beans Indian Masala Curry’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Black Eyed Beans (Lobia) Masala Curry (Stove Top, Instant Pot)’:
- Prep Work (common for both methods):
- Stove Top Method ‘Black Eyed Beans (Lobia) Coconut Masala Curry’:
- Instant Pot Method ‘Black Eyed Peas Coconut Masala Curry’:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Black Eyed Peas Coconut Masala Curry’:
Using canned tomato: Yes you can, then you need to add approximately same amount as mentioned in the recipe below.
Coconut Milk variety: I have used store bought canned coconut milk which is to the thick side. If you are using homemade coconut milk, then use the single filter one.
Other beans to use: Chickpeas would suit the best here. Other options are Butter beans, Pinto beans.
Alternate to Homemade masala: Instead of making the fresh masala, you can use Garam Masala Powder (2 tablespoons).
Instead of Coconut Milk: In such case grated coconut can be used. It should be added to the blended items to get puree.
WFPB option: Just eliminate the oil used, then this recipe comes under a Whole Foods Plant Based diet.
How to serve, ‘Vegan Black Eyed Beans Indian Masala Curry’:
First best option is to serve as a side with any Indian style breads like Naan, Poori, Roti, Phulka, Paratha etc.
As shown in the pic above, we had this creamy curry as a side with my homemade Plain Roti. And lemon wedges, onion wedges and green chillies for enhancing the taste.
Next option would be to serve as a side dish with any of these Indian rice varieties.
- Pudina Carrot Pulao / Mint Carrot Rice
- Green Moong Beans (Sprouts) Pulao (Instant Pot / Stove top)
- Spinach & Chickpeas Pulao Rice (South Indian style)
- Bulgar Wheat / Godhumanooka / Dalia Pulao
- Jeera Pulao / Cumin Rice (Instant Pot, Stove Top)
- Spring Onion Pulao / Salad Onion Rice
- Methi Pulao / Rice with Fenugreek Leaves
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Instant Pot recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes
Curry recipes collection⇒ Curry / Koora / Stir Fry
Air Fryer recipes collection⇒ Air – Fryer Recipes
Indian Meal Platters⇒ Bhojanam / Thali / Meal Platter
Related Posts:
- Black Eyed Beans and Basil Salad
- Breakfast with Black Eyed Peas / Alasanda Dosa
- Black Eyed Beans Nuggets / Alasanda Vada (Air Fryer, Stove top)
- Spinach and Black Eyed Beans Saute
- Black Eyed Beans Indian Salad / Alasanda Guggillu
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Ingredients:
- Black Eyed Peas / Lobia / Alasanda – 3 heaped cups (after soaking)
- Poppy seeds / Gasagasalu – 2½ tablespoons
- Dalchini / Cinnamon sticks – 3
- Elaichi / Cardamom – 4
- Cloves / Lavang – 6
- Tomatoes – 6
- Ginger Garlic (fresh/paste) – 2 tablespoons
- Cooking Oil – 5 tablespoons
- Onions – 4 (medium size)
- Salt – 3 teaspoons (or as per taste)
- Turmeric powder – ½ teaspoons
- Red chilli powder – 2 teaspoons
- Dhaniya Powder / Ground Coriander – 1½ teaspoons
- Jeera Powder / Ground Cumin – 1½ teaspoons
- Coconut Milk – 2 cups
- Water – as required for cooking
- Coriander Leaves / Cilantro (chopped) – 3 tablespoons
Special Ingredients:
- Poppy seeds / Gasagasalu
- Coconut Milk
Step wise pics Procedure for ‘Black Eyed Beans (Lobia) Masala Curry (Stove Top, Instant Pot)’:
Prep Work (common for both methods):
Stove Top Method ‘Black Eyed Beans (Lobia) Coconut Masala Curry’:
If you are using canned / tinned / already cooked beans, just skip the above step.
Instant Pot Method ‘Black Eyed Peas Vegan Curry’:
Tips:
- Adjust the salt & spice as per your taste.
- Canned Black eyed peas in Instant Pot: Then the pressure cook time would change to just 3 mins.
- Storage: This curry stays good for 2 days at room temperature. And when store in an air tight container, it stays good for up to 1 week.
- You can reheat before serving, there is no need to thaw.
Result:
- This, Black Eyed Peas Coconut Masala Curry, is very inviting to look at and the taste is definitely palatable.
- The texture is very creamy because of the coconut milk and the nuttiness it obtained from the beans, makes this dish less chewy but soft.
- We all so loved this vegan creamy curry that I had to repeat the same in a week.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Black Eyed Peas Coconut Masala Curry (Stove Top, Instant Pot Methods)
Equipment
- Small Frying pan (for stove-top)
- Blender/ Spice Grinder/ Mixie.
- Sauce Pan / Vessel (for stove-top method)
- Frying pan (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 3 cups Black Eyed Beans / Lobia / Alasanda (heaped cups) (after soaking)
- 2½ tablespoons Poppy seeds / Gasagasalu
- 3 count Dalchini / Cinnamon sticks
- 4 count Elaichi / Cardamom
- 6 count Cloves / Lavang
- 6 count Tomatoes (small size)
- 2 tablespoons Ginger Garlic (fresh/paste)
- 5 tablespoons Cooking Oil
- 4 count Onions (medium size)
- 4 teaspoons Salt (or as per taste)
- ½ teaspoon Turmeric powder
- 2 teaspoons Red chilli powder
- 1½ teaspoons Dhaniya Powder / Ground Coriander
- 1½ teaspoons Jeera Powder / Ground Cumin
- 2 cups Coconut Milk
- as required Water (for cooking)
- 3 tablespoons Coriander Leaves / Cilantro (chopped)
Instructions
Prep Work (common for both methods):
- Gather all the ingredients at one place. Finely chop the onions and tomatoes.
- Put a small frying pan on stove top under low flame. Add all these>> poppy seeds, cloves, cinnamon sticks/dalchini, cardamom pods/elaichi. Dry roast until the seeds pop. Switch the flame off.
- Take the dry roasted ingredients into a blender. Add the chopped tomatoes, ginger-garlic (paste/fresh). Add little water, blend into fine puree.
Stove Top Method 'Black Eyed Peas Indian Masala Curry':
- Take the soaked beans into a sauce pan, add 3 cups of water, on stove top under high flame. Cook until the beans are well cooked and the water is totally evaporated. Takes 15 to 20 mins.If you are using canned / tinned / already cooked beans, just skip this step.
- Put a frying pan on stove top under high flame. Add all these>> cooking oil, chopped onions, salt, turmeric powder. Fry them until the onions become translucent.
- Add all these to the pan>> cooked black eyed beans, homemade tomato masala puree, red chilli powder, ground cumin / cumin powder, ground coriander / dhaniya powder, salt. Mix everything.
- Now add water (½ cup), coconut milk. Give a mix, let it cook for 5 mins.
- Later, when the curry thickens (or) when the oil floats on top (or) when froth forms on top, switch the flame OFF. Transfer to serving dish, garnish with chopped coriander leaves. Done!!
Instant Pot Method 'Black Eyed Beans Vegan Curry':
- Switch the gadget ON, set to SAUTE mode, TIME for 5 mins. Add all these>> cooking oil, salt, turmeric powder and chopped onions. Fry the onions.
- When the timer beeps, add all these>> soaked & drained black eyed beans, homemade tomato masala puree. Give a thorough mix.
- Next, add all these>> Water (2 cups), Red Chilli Powder, Coconut Milk, Ground Cumin / Jeera Powder, Ground Coriander / Dhaniya Powder. Mix everything. Close the IP lid. Set valve to SEALING, MODE to PRESSURE COOK, TIME to 10 mins, PRESSURE LEVEL to HIGH.
- When the timer is done, the IP beeps. Then, switch OFF the gadget. After (NPR) Natural Pressure Release, open the lid, transfer to serving bowl. Garnish with chopped coriander leaves. Done!
Notes
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