These Curried Black Eyed Peas are rich, healthy, and very flavorful. Making it in an instant pot makes it super convenient and thus a perfect choice for lunch and dinner. Black eyed peas curry offers flavor and nutrients.

This easy to prepare Black Eyed Peas Curry that is so simple yet flavorful. It melts in your mouth with the warming spices and it is very hearty, perfect to serve on a chilly night. Both stovetop and ‘no soaking’ Instant Pot versions are included. Serve a bowl of these curried peas, also called Lobia curry with rice, quinoa, roti, or cauliflower rice.

Also check out, Jamaican Curry Potato, Curry Cabbage, Jamaican-Style Chickpea Curry, and Vegan Chicken Curry recipes. As a matter of fact, he enjoys all my curry recipes.
Curried Black-Eyed Peas

What are Black Eyed Peas?

Black eyed peas, also known as cowpeas, are a type of beans that fall in the category of legumes. These are small-sized, kidney-shaped beans. They are white or pale with a black spot on the middle of the inner curve that resembles an eye.

These are the most common type of beans are produces all across the world. These are a staple in several countries. These beans are very versatile. You can serve within a salad or make curries. These beans have a prominent savory flavor.

Benefits of black-eyed peas

Here are a few amazing health benefits of black eyed peas:

  • First of all, black-eyed peas are low in calories. As a result, it is a good choice for calorie-conscious people.
  • Black eyed peas are rich in insoluble fiber. This aids in weight loss and also protects the digestive system.
  • It reduces bad cholesterol in the body, thus promoting heart health.
  • It is a rich source of antioxidants like Thiamine and Riboflavin. Antioxidants remove the free radicals from the body hence protecting the body against chronic diseases.
  • It is also rich in minerals like folate, magnesium, phosphorus, potassium, and zinc.
Black Eyed Peas Curry Recipe (Instant Pot Version) Ingredients and step by step photos

Why make Curried Black Eyes Peas in Instant Pot?

Black-eyed curry is my ultimate favorite, not just because it is a vegan recipe but because it is loaded with flavors and is very healthy. Furthermore, it is super easy to make, especially when you are using an instant pot.

Here is why you should try this recipe in an instant pot rather than in a Dutch oven or a simple pot:

  • Firstly, making black-eyed peas curry in an instant pot is super convenient. Since an instant pot offers several cooking options like sautéing and pressure cooking, you don’t have to use multiple pots and pans. You can happily make it in a single pot and enjoy!
  • When you cook black eyed peas on the stovetop, it requires a lot of time to cook. Even if you soak the beans for several hours, you will still need at least an hour to cook them without pressure. So, using an instant pot speeds things up by a notch. It means you can easily cook it within 30 minutes time.

Ingredients needed

Here is a list of everything you will need to make this instant pot curry:

  • Dried black-eyed peas: Black eyed peas fall in the legume category. These are white beans with a black dot in the center. Black eyed beans are widely cultivated and used all across the world. These are particularly a staple in African countries. You can easily find black eyed peas in the grocery store. They come in dried form, so you have to soak them in water for at least 4 hours. This way, you can get rid of gasses, and the black eyed peas will cook faster as well.
  • Vegetable broth: Vegetable broth is made from vegetables and thus is a vegan ingredient. Cooking the black eyed peas in the vegetable broth will give the curry flavor. If you don’t have vegetable broth, you can also use water and vegetable bouillon. It adds the same flavor to this curry.
  • Coconut oil: Coconut oil is a low-fat cooking oil that is perfect for this curry recipe. You can also use any vegetable oil like olive or avocado oil for this recipe. Furthermore, if you want to make it without oil, add a dash of vegetable broth to sauté the ingredients.
  • Onion: I have used onion for the base of this curry. You can use red, yellow, or white onion for this recipe. Onion gives a sweet yet savory flavor to this curry.
  • Garlic: No ingredient can add a depth of flavor as garlic. It gives an intense savory flavor.
  • Green onions: Green onions have a unique onion-like and grassy flavor.
  • Ginger: Ginger adds a spicy flavor to this curry. Furthermore, it adds a slight heat and gives warmth to this curry.
  • Tomato: Tomatoes aid in making the curry rich and flavorful. You get a tangy flavor from adding tomatoes.
  • Thyme: I have used dried thyme for this recipe. It adds a savory and earthy flavor to the curry.
  • Curry powder: Curry powder is an integral part of any curry. You can easily buy pre-made curry powder from the grocery store. It is available in the spice rack. Furthermore, you can also Make Curry Powder at home. It is a blend of different spices like coriander, cumin, fennel, fenugreek seeds, black peppercorns, mustard seeds, red chili peppers, curry leaves, turmeric, garlic powder, ginger powder, cinnamon, and salt. Blend the spices and store them in a spice jar.To make a delicious curry recipe that is very flavorful, it is important to start with a good curry powder blend. My favorite store-bought blend is Chief. If you are fed up with trying curry recipes that fail miserably then try this brand.
  • Turmeric: Turmeric adds beautiful bright color to this curry. Furthermore, it offers many herbal properties, so adding turmeric is a win-win.
  • Cayenne pepper: There is always room for heat when it comes to curries. So, I have used cayenne pepper powder to get some heat in my curry. You can use paprika powder or red chili powder instead as well.
  • Cumin: Cumin is aromatic, warm, and comforting. Its unique flavor really stands out.
  • Salt: Season the curry with salt as per your liking. Salt will balance out the flavors of the curry.

How to make Curried Black Eyed Pears in Instant Pot

Making black eyed peas curry in an instant pot is super easy. Here is what you have to do:

  1. First of all, soak the dried black eyed peas for at least 4 hours before cooking. Wash the soaked black eyed peas and drain the water. Set them aside.
  2. Select the sauté mode of the instant pot and heat coconut oil in it. Add chopped onions. Sauté for about 2 minutes.
  3. Next, add minced garlic, spring onion, and ginger. Sauté for a minute or until everything is fragrant.
  4. Add chopped tomatoes and cook for a minute. Now add the seasonings and spices like dried and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook for a minute or until fragrant.
  5. Add black eye peas, and pour the vegetable broth. Stir.
  6. Cancel the sauté mode. Seal the instant pot tightly with a lid. Manually select “high pressure” and set the time to 20 minutes.
  7. Once the time is up, let the pressure release naturally for 10 minutes. Quick-release the pressure after that.
  8. Open the lid, season with salt. Garnish with freshly chopped parsley and serve with rice or garlic bread.
Black Eyed Peas Curry Recipe (Instant Pot Version)

Recipe Tips

  • If you’re using dried black-eyed peas, it’s essential to soak them for at least 4 hours or overnight. This reduces the cooking time and ensures they cook evenly.
  • When using an Instant Pot, allow for a natural pressure release for 10 minutes before venting. This ensures that the beans have enough time to fully absorb the flavors.
  • Don’t hesitate to taste and adjust the seasoning. The beauty of homemade curries is that you can tailor the flavors to your liking. If it needs more salt, spice, or even a hint of sweetness, you’re in control.

Substitutions and Variations

  • You can boost the nutritional value by adding your favorite vegetables. Bell peppers, spinach, or okra work well. Just chop them and toss them in during the sauté with the other vegetables.
  • Create a creamier, coconut-flavored version by stirring in a 1/2 cup of coconut milk after the cooking process. This addition will provide a richer texture and a hint of sweetness to balance the spices.

Storage Tips

You can store the leftover curry by placing it in an air-tight container and refrigerating it. It will last for up to 5 days.

Furthermore, you can also freeze the curry for up to a month. Reheat it on the stovetop and enjoy!

What to Serve with Curried Back Eyed Peas

Serve a bowl of these curried peas with rice, quinoa, roti, or cauliflower rice.

Recipe FAQs

Why do you need to soak peas?

Soaking dried black-eyed peas serves two main purposes: it reduces the cooking time and promotes even cooking. By soaking, the peas rehydrate, allowing them to cook more quickly and uniformly.

Are black eyed peas good for you?

Yes, black-eyed peas are packed with nutrition. They are a good source of plant-based protein, fiber, vitamins, and minerals. They’re also known for their high folate content and may support heart health and digestion.

Is this dish suitable for vegans or vegetarians?

Yes, this recipe is entirely plant-based and vegan-friendly. No animal products are used, making it a great choice for both vegans and vegetarians.

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blackeyed-peas-curry on black bowl on wooden background

Curried Black Eyed Peas

These Curried Black Eyed Peas are rich, healthy, and very flavorful. Making it in an instant pot makes it super convenient and thus a perfect choice for lunch and dinner. Black eyed peas curry offers flavor and nutrients.
4.96 from 22 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: Indian, Jamaican
Keyword: Curried black eyed peas
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 962kcal


  • 2 tablespoons coconut oil or vegetable broth for sauteing
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 green onions chopped
  • 1 teaspoon ginger grated
  • 1 medium tomato chopped
  • 1/2 teaspoon dried thyme
  • 2 tablespoons curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 cup dried black eyed peas soaked for 4 hours
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon Cayenne pepper optional


Stove Top Method

  • Skip if using the ‘no-soak method’ in Instant Pot. (Instructions following) Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). Soak for at least 4 hours or overnight.
  • The following morning, drained water using a colander and rinse beans thoroughly.
  • Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for about 1 hour until beans are tender. Reserve 21/2 cups of liquid from the cooked beans or substitute with 2 1/2 cups vegetable broth.
  • In a medium saucepan, heat oil or vegetable broth over medium heat and add onion, garlic, green onions, ginger, and saute until onion is softened, stirring frequently, for about 3 minutes.
  • Add tomato and thyme, curry powder, turmeric, cumin, cayenne and cook until fragrant. Add black eye peas along with the reserved liquid and stir. Bring to boil over medium-high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring.

The Instant Pot Method

  • Wash and drain black-eyed peas and set aside. Remove the lid of the Instant Pot and press the sauté button. Heat oil and add onion, garlic, spring onion, ginger. and saute until onion is soft about 3 minutes.
  • Add tomato and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook until fragrant. Add black eye peas along with vegetable broth and stir.
  • Turn off saute mode, cover the Instant Pot, close the pressure valve by turning the vent on sealing and press Manual Mode(High Pressure) for 20 minutes. Allow naturally manual release for 10 minutes, then release vent to release remaining pressure. The pin will drop so you can open the lid. Check seasoning and serve.


Calories: 962kcal | Carbohydrates: 137g | Protein: 45g | Fat: 32g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 3564mg | Potassium: 2662mg | Fiber: 27g | Sugar: 26g | Vitamin A: 2960IU | Vitamin C: 37mg | Calcium: 335mg | Iron: 20mg