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Ghanaian Black Eye Pea Curry

You can also use frozen black-eyed peas - just follow the instructions on the package to cook.
Servings 6


  • 1 cup dried black eyed peas soaked overnight
  • 2 tablespoons olive oil
  • 1 red onion chopped
  • 2 to matoes chopped
  • 1 jalapeno pepper seeds removed, minced
  • 2 garlic cloves minced
  • One 1" piece ginger peeled and minced
  • 2 teaspoons chili powder
  • 1 cup coconut milk
  • 1 teaspoon ground turmeric
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • minced cilantro and scallion for garnish, optional


  1. Place soaked beans and 4 cups of water in a saucepan and bring to a boil; reduce heat to a simmer and cook, uncovered, until tender, about 45 minutes to 1 hour.
  2. Heat oil in a large saucepan. Add onions, tomatoes and chili pepper. Saute until onion is translucent, about 3-4 minutes. Add garlic, ginger, chili powder, coconut milk, turmeric, and broth. Simmer, uncovered, until sauce thickens, about 15-20 minutes. If sauce becomes too thick, thin with some more broth or water.
  3. Add cooked black eyed peas and salt; simmer an additional 15-20 minutes until liquid is absorbed.
  4. Serve with fresh minced cilantro and scallion, if desired.

Recipe Notes

Adapted from Marcus Samuelsson.