Bean Curry

curry and white rice in a white bowl

I don’t normally post on Saturdays but I have a backlog of delicious recipes I want to post and am anxious to share them with you.

Renay, a reader, sent me this bean curry recipe. As evidenced by the number of curry-flavored dishes on my blog (Coconut Chicken Curry, Chicken with Green Curry Sauce, Basil Chicken in Coconut Curry Sauce, Shrimp Stir Fry in Coconut Curry Sauce), she thought I would enjoy it, and she was right!

To be honest, I was a little skeptical upon first viewing – I’ve never even eaten black eyed peas (I know, the horror!), let alone bought them to cook with, but I can’t resist a good curry recipe, so try it I did. And it was fantastic.

Who knew that black eyed peas would make curry so delightfully yummy?

This meal is healthful and can be made in seriously less than 15 minutes. The best item to note, however, is the wonderful flavors brought in by the garam masala, cilantro and ginger.

What To ServeI served this with naan (which is addicting in and of itself), and in my book, it was pretty nearly a perfect meal. Filling, oh so delicious, and fast. I know many of you will be skeptical, too, but I hope you try it and love it as much as we did! Thanks for the recipe, Renay! (Update 07/2013: As you can see from the updated photos, I’ve taken a hankering to throwing in some cut up fresh cauliflower and letting it simmer with the mixture. Totally divine.)

top view of curry and white rice in a white bowl

Bean Curry

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
curry and white rice in a white bowl


  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 3 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1 large tomato, chopped
  • 1/2 teaspoon turmeric
  • pinch cayenne, or to taste
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon Garam Masala
  • 3/4 cup half and half
  • 1 cup vegetable stock or chicken broth
  • 1 can black-eyed peas, lightly drained
  • 2 tablespoons chopped fresh cilantro


  1. Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.
  2. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

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Recipe Source: slightly adapted from Renay, a reader

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