Black Eyed Peas Curry

Growing up in the South in Texas and Louisiana, my Mom followed a Southern tradition of making black-eyed peas on New Year’s Day for good luck and prosperity in the upcoming New Year. When Mom made black-eyed peas, she cooked it the only way she knew how which was an Indian black-eyed peas curry.

New Year’s Day Black Eyed Peas Curry


  • 1 lb frozen black-eyed peas or 2 cups dried peas soaked over-night. For a total of 4 cups cooked black-eyed peas.
  • 1 onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 tsp fresh grated ginger
  • 1 cup tomato sauce (I use canned tomato sauce)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp paprika or 1/2 tsp chili powder (optional)
  • Salt
  • Chopped fresh cilantro for garnish
  • Oil


  • Cook black-eyed peas until tender. Set aside.
  • In a large pot heat 2 tbsp oil. Sauté onions garlic and ginger until onions are tender. Add all the spices and mix into the onion garlic mixture.


  • Next add the cooked black-eyed peas, salt and 2 cups water and tomato sauce. Cook covered for 10 minutes until the black-eyed peas are warmed through and bubbling.
  • Turn the stove off, garnish with fresh chopped cilantro. Serve with chapatis, tortillas or over rice.




22 thoughts on “Black Eyed Peas Curry”

  1. Nice picture of Raji. I had arranged Annadhana (feeding the poor) on Jan 2 in memory Raji’s 19th death anniversary! Thanks Dolly.

  2. I have never heard of cooking black eyed peas with onions, but sure sounds interesting. Will try and let you know. Thanks

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