Black Eyed Peas Curry (Lobia Curry)
Summary
- A flavorful and hearty vegetarian curry made with black eyed peas, cooked in a rich onion and tomato gravy with aromatic Indian spices. This comforting dish is perfect for a satisfying lunch or dinner.
All Ingredients - Main Ingredients
- Oil 100ml
- Cumin Seeds 1 tsp
- Onions 2 (diced)
- Garlic Paste 1 tbsp
- Ginger Paste 1 tsp
- Chilli Powder 1 tsp
- Cumin Powder 1 tsp
- Turmeric Powder 1/2 tsp
- Coriander Powder 1 tsp
- Salt 1 tsp
- Dried Fenugreek 1 tbsp
- Tomatoes 3 (diced)
- Black Eyed Peas (Boiled) 300g
- Water 500ml
- Coriander handful (chopped)
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Step-by-Step Instructions
Step 1: Heat Oil and Sauté Cumin Seeds
Heat 100ml of oil in a pan. Add 1 tsp of cumin seeds and for until fragrant.
Step 2: Cook Onions
Add 2 onions to the pan. Cook for until they turn golden brown.
Step 3: Add Garlic and Ginger Paste
Add 1 tbsp of garlic paste and 1 tsp of ginger paste. for until the raw smell disappears.
Step 4: Add Dry Spices
Add 1 tsp chilli powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp salt. Mix well and cook for on medium heat until the spices are well combined and fragrant.
Step 5: Cook Tomatoes
Add 3 tomatoes to the pan. Cook for on medium heat until the tomatoes soften and the oil starts to separate.
Step 6: Add Black Eyed Peas
Add 300g of boiled black eyed peas to the mixture. Mix thoroughly and cook for on medium heat, ensuring the peas are well coated with the masala.
Step 7: Simmer the Curry
Pour in 500ml of water. Stir well, then cover the pan and cook for on low heat to allow the flavors to meld and the curry to thicken.
Step 8: Garnish and Serve
Uncover the pan, stir the curry, and then add a handful of fresh chopped coriander. Mix gently and serve hot.
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