Coconut Black-Eyed Pea Curry Recipe: Fiery vegan Punjabi curry with coconut milk, sample recipe from Terry Hope Romero's cookbook Vegan Eats World. Very flavorful with lots of heat & acid, goes well with basmati rice or naan bread.
Vegan Indian curry recipe is also known as Lobia. This black-eyed peas recipe is traditionally made with dairy yogurt but Romero calls for coconut milk, and also recommends trying this recipe with kidney beans.
Total prep & cook time: 45 min
Nutrition Data, 85g Serving: 170 cal, 26g carb, 6g fat, 445mg sodium, 2g fiber, 4g protein, low Cholesterol, good source Vit. K. Estimated glycemic load 15
While Romero calls for canned black eyed peas, they cook quickly enough (under an hour on the stove and much less in a pressure cooker) that it is worth it to make them from scratch since freshly cooked beans taste much better. Plus you can make extra and freeze for future recipes.
If you don't like a lot of heat in your food, reduce the cayenne pepper to just a pinch and add 1/2 teaspoon of paprika.
Romero says to cook the lobia for a longer or shorter time depending on how thick you would like your curry to be.
Coconut Black-Eyed Pea Curry (lobia): This is WONDERFUL.... I just wanted to add that I add ground coriander (1tsp) and I use coconut oil, which makes it all the better :) Thanks for your recipes! - Adeana E.
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