This budget-friendly Slow Cooker Vegan Black Eyed Peas Recipe is a game-changer if you’re looking for a hassle-free easy and healthy recipe. Super simple to pull off, family-friendly and brimming with Desi~licious flavours. It’s the perfect pick to feed a crowd using humble pantry ingredients. Vegan, gluten-free and only 15 minutes of prep time required.
If you’re looking for a hearty and healthy dinner recipe that’s perfect for busy weeknights then this Slow Cooker Black Eyed Peas Curry is perfect! It’s bursting with bold and delicious flavors from beautiful spices like cardamom, paprika, and coriander – blended perfectly in a tomato based masala.
Indeed cooking dried beans takes far longer than opening a can. But, it’s worth it; you get a better texture and flavor. Not to mention, it’s also value for money. I slash the amount of effort needed to make this recipe by making it in a slow cooker. That way, my slow cooker does all the work – whilst we enjoy a fuss-free and hearty dinner.
How to cook dry beans
Before you soak beans, make sure they’re washed thoroughly, by rinsing them several times. Remove any wrinkled or damaged beans and discard. I soak beans (and lentils) overnight in plenty of cold water. Once I’m ready to cook, I rinse thoroughly in cool water. Remember, cooking times will vary; depending on the type of bean, and length of soaking time. I simmer beans anywhere from 30 minutes to 2 hours. If using the Instant Pot, you’ll save heaps of time!
Black Eyed Peas or Beans?
Black-eyed peas, aka cow peas are also referred to as black eyed beans. They are a small, creamy bean with a black mark – where they were joined to the pod. They’re used a lot in American, African and South Asian cuisines; in stews and curries.
Packed with nutrients and minerals, beans are relatively low in calories and loaded with fibre and iron. Fiber can help to maintain a healthy gut and has shown to support healthy blood cholesterol and sugar levels. It’s a great source of plant-powered protein.
How to Make Vegan Black Eyed Peas Recipe – Step By Step
- Rinse beans well and add to slow cooker, along with water (Image 1)
- In a medium pan, add olive oil, cumin seeds, black cardamom and bay leaves and fry on medium heat until lightly brown to release their scent. Be careful not to burn the whole spices (Image 2)
- Add onions and garlic and fry until golden brown (Image 3)
- Stir in all the dry spices along with salt and let sizzle for a few seconds (Image 4)
- Stir in the tomato sauce. Cook for 2 minutes (Image 5)
- Pour the tarka (sauce) over the beans-water mixture into the slow cooker (Image 6)
- Cook on high for 7 hours or until cooked (Image 7)
- Serve with cilantro and lemon juice (Image 8)
Serving Suggestions
I love to enjoy this curry with baked sweet potatoes, crackers, roti, bread or rice. You could also serve it with a side salad or your favourite veggies.
What You Need to Make this Vegan Black Eyed Peas Recipe?
- Dry black-eyed peas
- Water
- Cumin
- Bay leaves
- Garlic
- Onion
- Curry powder
- Chilli
- Black cardamom
- Coriander powder
- Paprika
- Tomato sauce
- Cilantro
- Lemon
Can I Make this Black Eyed Peas Curry on the Stove?
Yes, you don’t need to use a slow cooker to make this black-eyed peas curry. If using the stove, simply simmer the curry for 1-2 hours on a low/medium heat. Make sure you stir every so often; to make sure it doesn’t stick to the bottom of the pot.
Desi~licious Top Tips For Making Vegan Black Eyed Peas Recipe
- You want to ideally soak the black eyed peas overnight
- Use a thick couli-style tomato sauce to achieve that beautiful consistency
- Keep your salt intake in check by using more lemon juice and cilantro
- You can freeze this recipe. Simpy cool, transfer to an airtight container and freeze for up to one month
- Use fresh ingredients to pack in heaps of flavour
More Curry Recipes You Might Like:
What are your go-to easy slow cooker recipes during this time? Have you tried my Vegan black eyed peas recipe before? Share in the comment section below!
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
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Slow Cooker Vegan Black Eyed Peas Recipe | Easy And Healthy
Ingredients
- 2 cups black-eyed peas dry, uncooked
- 8 cups water
- 2 bay leaves
- 1½ tsp salt
- 1 tbsp olive oil extra virgin
- 1 tsp cumin seeds
- 3 tsp garlic fresh, crushed
- 1 onion large, medium sliced
- 2 tsp curry powder
- 2 tsp coriander powder
- 1 tsp paprika
- ½ tsp red chilli
- 1 black cardamon seeds, crushed
- 1 cup tomato sauce thick consistency, couli-style
- 1 cup cilantro fresh, chopped
- 1 lemon fresh, juice
Instructions
In the slow cooker
- Rinse black-eyed peas well and add to slow cooker, along with water. Turn on the slow cooker and set on high
Tarka (Curry Sauce)
- In a medium pan, add olive oil, cumin seeds and bay leaves. Fry on medium heat until lightly brown. They should release their scent. Be careful not to burn the seeds and leaves
- Add garlic and onion and fry until golden brown
- Stir in all the dry spices and salt and let sizzle for a few seconds
- Add the tomato sauce and mix well for 1 minute
- Pour the tomato-spice mixture into the slow cooker and stir well
- Cover and cook on high for 7 hours
- Serve by garnishing with fresh cilantro and lemon juice
Notes
- You want to ideally soak the black eyed peas overnight
- Use a thick couli-style tomato sauce to achieve that beautiful consistency
- Keep your salt intake in check by using more lemon juice and cilantro
- You can freeze this recipe. Simpy cool, transfer to an airtight container and freeze for up to one month
- Use fresh ingredients to pack in heaps of flavour
Great recipe I will make sure to try it out! Most important in a diet is having an action plan.
Am glad to hear it! We love this one! ENjoy 🙂