This budget-friendly Slow Cooker Black Eyed Beans Curry is a game changer if you’re looking for a hassle-free recipe. Super simple, and brimming with flavor, it’s sure to satisfy hungry tummies. Perfect for a busy weeknight! Vegan and gluten free.
If you’re looking for a hearty and healthy dinner recipe that’s perfect for busy weeknights then this Slow Cooker Black Eyed Beans 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. As a general rule of thumb, use two cups of water for every cup of dried beans. And 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 Beans or Peas?
Black-eyed beans, aka cow peas 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 fiber and iron. Fiber can help to maintain a healthy gut and has shown to support healthy blood cholesterol and sugar levels.
What You Need to Make this Slow Cooker Curry
- Black-eyed beans
- Water
- Bay leaves
- Onion
- Cumin
- Garlic
- Curry powder
- Coriander powder
- Paprika
- Tomato sauce
- Cardamom
Can I Make this Black Eyed Beans Curry on the Stove?
Yes, you don’t need to use a slow cooker to make this curry, you can absolutely make it on the stovetop too. You would need to 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 pan.
How to Make Slow Cooker Black Eyed Peas Curry
- Rinse beans well and add to slow cooker, along with water, salt and bay leaves
Tarka (spices heated in oil) - In a medium pan, add olive oil and cumin seeds and fry on medium heat until lightly brown to release the scent. Be careful not to burn the seeds
- Add onions and garlic and fry until golden brown
- Stir in all the dry spices and let sizzle for a few seconds (5 to 10 depending on heat)
- Stir in the tomato sauce. Cook for 2 minutes
- Pour the tarka over the beans-water mixture into the slow cooker
- Cook on high for 7 hours or until cooked
Serving Suggestions
I love to eat this curry as it with some cracker or bread on the side but you can also serve it with rice, whole grain, brown or wild rice would be great choices. You could also serve it with a side salad or other veggies.
More Curry Recipes You Might Like:
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.
Slow Cooker Black Eyed Beans Curry (Lobia) | Eco-Friendly Recipe
Ingredients
- 2 cups black eyed beans
- 8 cups water
- 2 bay leaves
- 2 tsp salt
- 2 tbsp olive oil
- 1 onion large, medium sliced
- 1 tsp cumin seeds
- 2 cloves garlic crushed
- 2 tsp curry powder
- 2 tsp coriander powder
- 1 tsp paprika
- 1 cup tomato sauce thick consistency
- 1 black cardamon seeds, crushed
Instructions
In the slow cooker
- Rinse beans well and add to slow cooker, along with water, salt and bay leaves
Tarka (Curry Sauce)
- In a medium pan, add olive oil and cumin seeds and fry on medium heat until lightly brown to release the scent. Be careful no to burn the seeds
- Add onions and garlic and fry until golden brown
- Stir in all the dry spices and let sizzle for a few seconds (5 to 10 depending on heat)
- Stir in the tomato sauce. Cook for 2 minutes
- Pour the tarka over the beans-water mixture into the slow cooker
- Cook on high for 7 hours or until cooked
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