Discover the irresistible flavours of Slow Cooker Indian Black-Eyed Peas (Lobia Curry), a vegan and heart-healthy dish that's perfect for meatless meals.
Drain the soaked black-eyed peas and add them to the slow cooker. Pour in 4 cups of water, set the slow cooker on high, and let it heat up.
In a pan, heat the olive oil, add cumin, cardamom seeds and bay leaves and fry until lightly browned.
Stir in the crushed garlic and sliced onion, and sauté until the onion turns golden brown.
Add the powdered spices and allow them to sizzle for a few seconds until they release their flavour.
Pour tomato puree and stir well to combine. Cook for about a minute, allowing the flavours to meld.
Pour the tomato-spice mixture into the slow cooker and stir. Cover and cook for 7 hours.
Once the black-eyed peas curry is ready, garnish with fresh cilantro and lemon juice. Stir well.
Heart healthy
Excellent source of fibre
Excellent source of vitamins C
Excellent source of iron
YIELD
Total time
PROTEIN
FIBRE
5 servings
7 h 15 mins
18 g
10 g