Description
Experience the vibrant flavors of this Instant Pot Black Eyed Peas Curry, a comforting and nutritious dish perfect for any day. Packed with protein and fiber, it’s a wholesome meal that comes together effortlessly.
Ingredients
Scale
- 1 cup dried black eyed peas (or 2 cans of canned black eyed peas)
- 1 medium yellow onion (or white/red onion)
- 3 cloves fresh garlic
- 1 tablespoon fresh ginger
- 2 medium fresh tomatoes (or 1 can diced tomatoes)
- 1 can coconut milk
- 2 tablespoons curry powder
- Salt to taste
- Pepper to taste
- 2 cups fresh spinach or kale (or other vegetables)
- 1 tablespoon oil
- Water or vegetable broth (enough to cover peas by about an inch)
Instructions
- If using dried black eyed peas, rinse them thoroughly and soak them for at least 4 hours or overnight. For a quick soak, boil them in water for 1 hour.
- Turn on your Instant Pot and select the 'Sauté' function. Add a tablespoon of oil, then add chopped onions, and sauté until translucent, about 3-4 minutes. Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
- Stir in chopped tomatoes, curry powder, salt, and pepper. Cook for about 2-3 minutes, allowing the tomatoes to break down and the spices to bloom.
- Drain and add the soaked black eyed peas to the pot. Pour in the coconut milk and enough water or vegetable broth to cover the peas by about an inch.
- Close the lid of the Instant Pot, ensuring the vent is sealed. Select the 'Manual' or 'Pressure Cook' mode and set the timer for 15 minutes on high pressure.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release for any remaining pressure.
- If adding fresh vegetables like spinach or kale, stir them in now and let them wilt in the residual heat.
- Check the seasoning and adjust with more salt, pepper, or spices as necessary. Optionally, add a splash of lemon juice for brightness.
- Serve the curry warm with rice, naan, or your favorite bread. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: For a spicier curry, add chopped green chilies or cayenne pepper. This dish is great for meal prep and can be stored in individual portions for easy lunches.