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. Rushmi made Black eyed peas in the crock pot with collard greens for the New Year. Turned out great!

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

  3. 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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