📝 About This Recipe
This soul-warming curry is a celebration of the humble cowpea, transformed into a gourmet experience through the infusion of rich, creamy coconut milk and aromatic spices. Drawing inspiration from the coastal regions of East Africa and Southern India, this dish balances the earthy heartiness of the legumes with a bright, citrusy finish. It is a protein-packed, plant-based masterpiece that offers a complex depth of flavor, making it a perfect centerpiece for a cozy weeknight dinner or a festive gathering.
🥗 Ingredients
The Legumes
- 1.5 cups Dry Cowpeas (Black-eyed Peas) (soaked for at least 4 hours or overnight, then drained)
- 4 cups Water (for boiling the peas)
- 1/2 teaspoon Turmeric Powder (added to the boiling water)
The Aromatics & Spices
- 2 tablespoons Coconut Oil (virgin cold-pressed for best flavor)
- 1 large Red Onion (finely diced)
- 1 tablespoon Fresh Ginger (grated or minced into a paste)
- 4 cloves Garlic (minced)
- 2 Green Chilies (slit lengthwise; adjust for heat preference)
- 1 tablespoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (adds a subtle depth)
- 1 teaspoon Garam Masala (to be added toward the end)
The Sauce Base
- 2 medium Roma Tomatoes (finely chopped)
- 14 ounces Full-Fat Coconut Milk (one standard can)
- 1 teaspoon Sea Salt (or to taste)
- 2 handfuls Baby Spinach (optional, for added greens)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Lime (cut into wedges for serving)
- 1 tablespoon Toasted Coconut Flakes (for a crunchy texture)
👨🍳 Instructions
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1
Place the soaked and drained cowpeas into a large pot with 4 cups of water and 1/2 teaspoon of turmeric. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender but not mushy. Drain and set aside, reserving 1/2 cup of the cooking liquid.
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2
In a deep skillet or heavy-bottomed Dutch oven, heat the coconut oil over medium heat until shimmering.
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3
Add the diced red onions to the oil. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and starting to turn golden brown at the edges.
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4
Stir in the minced ginger, garlic, and slit green chilies. Cook for another 2 minutes until the raw aroma of the garlic disappears and the mixture is fragrant.
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5
Add the ground coriander, cumin, and smoked paprika. Toast the spices in the oil for about 30-45 seconds, being careful not to let them burn.
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6
Add the chopped tomatoes and a pinch of salt. Cook for 5-7 minutes, mashing the tomatoes with the back of your spoon until they break down into a thick, jammy paste.
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7
Add the cooked cowpeas to the tomato-spice base. Stir well to ensure every pea is coated in the aromatic mixture.
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8
Pour in the full-fat coconut milk and the reserved 1/2 cup of cooking liquid. Stir gently to combine.
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9
Bring the curry to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-12 minutes. This allows the peas to absorb the flavors of the coconut milk.
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10
Remove the lid and stir in the garam masala and baby spinach (if using). Stir until the spinach has just wilted into the sauce.
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11
Taste the curry and adjust the seasoning with more salt or a pinch of sugar if the tomatoes are too acidic.
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12
Turn off the heat. Squeeze the juice of half a lime over the curry and give it one final stir.
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13
Garnish generously with fresh cilantro and toasted coconut flakes before serving hot.
💡 Chef's Tips
For the best texture, ensure you soak the cowpeas; it aids digestion and ensures even cooking. If using canned cowpeas, use two 15oz cans, rinsed, and reduce the simmering time in step 9 to 5 minutes. Don't skip the lime juice at the end; the acidity is crucial to cutting through the richness of the coconut milk. If the curry is too thick, add a splash of vegetable broth or water until you reach your desired consistency. To make it even heartier, you can add diced roasted sweet potatoes along with the coconut milk.
🍽️ Serving Suggestions
Serve over a bed of fluffy Basmati rice or aromatic Jasmine rice. Pair with warm, buttery Garlic Naan or Laccha Paratha for dipping into the sauce. Accompany with a side of cooling cucumber raita or a fresh kachumber salad (tomato, cucumber, onion). A crisp, chilled glass of Chenin Blanc or a light Ginger Ale complements the spices beautifully. For an authentic touch, serve with a side of spicy mango pickle or lime chutney.