Main
Vegan Creamy Black-Eyed Peas Curry
35 minServes 4Nutri-Score B€
B
35 min
35 minVegan Creamy Black-Eyed Peas Curry
what you need
Ingredients
oilPantry15 ml
mustard seedsSpices5 g- turmeric (ground)Spices3 g
- hing (asafoetida powder)Spices1 g
onion (finely chopped)Produce1 piece- coriander powder (ground)Spices6 g
- cumin powder (ground)Spices4 g
- fennel powder (ground)Spices4 g
saltSpices5 g- chilli powderSpices3 g
black-eyed peas (cooked)Grains400 g- garam masalaSpices4 g
cilantro (chopped)Produce15 g
coconut milk (blended)Beverages200 ml
sunflower seeds (blended with the coconut milk)Nuts & seeds40 g- chickpea flour (besan, blended with the coconut milk)Pantry20 g
per serving
Nutrition
222kcal
- Carbs
- 24 g
- Proteins
- 8 g
- Fat
- 11 g
what you’ll use
Tools
Frying pan
Blender
Spatula
step by step
Method
- Step 1
Bloom the spices
- Heat the oil in a pan and add the mustard seeds.
- Once they pop, stir in the turmeric and hing.
- Step 2
Cook the onion
- Add the chopped onion and sauté until soft and golden.
- Step 3
Add the ground spices
- Stir in the coriander, cumin and fennel powders, the salt and the chilli powder.
- Cook briefly until fragrant.
- Step 4
Blend the creamy base
- Blend the coconut milk with the sunflower seeds and chickpea flour until smooth.
- Step 5
Simmer the curry
- Add the cooked black-eyed peas and the blended coconut milk mixture to the pan.
- Stir well and simmer until the curry thickens.
- Step 6
Finish and serve
- Stir in the garam masala and the chopped cilantro.
- Serve hot.