Sweet Potato Black-Eyed Pea Curry {Instant Pot option}

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I don’t care what time of year, what weather, what I ate the day before, I’m in the mood three things: curry, sweet potatoes, and black-eyed peas. Put them all together, and I’m on cloud nine. I always see recipes for bean curries made with chickpeas and lentils, but nothing is better than a creamy and rich black-eyed pea curry. Black-eyed peas are tender, buttery, and full of flavor. Cook them with warming spices, coconut milk, and tomatoes, and you’ll never want a curry made with those other beans again!

Black-eyed peas are my favorite bean by far––and I LOVE all beans. They conjure up memories of New Year’s Day feasts made by my Nana. In my family––and so many other black families––you cannot start a year without eating slow cooked black-eyed peas for luck, collard greens for money, and cornbread to sop it all up. But it wasn’t until I became an adult that I realized black-eyed peas can be eaten throughout the year in a myriad of dishes. In my cookbook I share recipes for black-eyed pea cakes, black-eyed pea hummus, and a cold black-eyed pea salad (I named Harlem Caviar). But there’s still nothing better than a simple bowl of stewed tender black-eyed peas.

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This sweet potato black-eyed pea curry might be as good as it gets. This is one of those recipes that I’d surely serve at my restaurant if I had one. I’d garnish it with pickled onions (like in this recipe). The flavor is out of this world! If you haven’t had black-eyed peas before, this recipe is a great one to start with; especially if you love curry and sweet potatoes like I do. If you’re already a fan of black-eyed peas, then you should also check out the amazing recipes in my cookbook!! On the blog I also have a recipe for vegan Hoppin’ John (a black-eyed pea rice dish), and black-eyed pea “gumbo”. Enjoy!!

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4.94 from 15 votes

Sweet Potato Black-Eyed Pea Curry

By: Jenné

Below you'll find instructions for making this in the Instant Pot or stove-top. When making it in the Instant Pot I prefer to roast the sweet potatoes separately and add them at the end. You can do this, or add them straight into the Instant Pot (or pot if doing stovetop after about 20 minutes of cooking).

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 -6

Ingredients 

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• ▢ 2 tbsp coconut oil
• ▢ 2 tsp curry powder
• ▢ 1 tsp turmeric
• ▢ 1 tsp coriander powder
• ▢ 1 tsp cumin powder
• ▢ 1 tsp Garam masala
• ▢ 3-5 cloves garlic, minced
• ▢ 1 inch knob ginger, minced
• ▢ 1 red or yellow onion, diced (about 1 cup)
• ▢ 2 14- oz cans fire roasted tomatoes
• ▢ 1 lb black-eyed peas, soaked 6+ hours
• ▢ 1 can coconut milk
• ▢ 2-4 cups of water + 2 tsp Better Than Bouillon vegetable bouillon paste OR 2-4 cups vegetable broth, ONLY FOR USE IN STOVE-TOP VERSION
• ▢ 2 sweet potatoes, peeled & cubed
• ▢ 1-1 1/2 tsp salt
• ▢ Garnish with black pepper, lime, and fresh cilantro

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Instructions 

Instant Pot Instructions

• Turn the Instant Pot to sauté on high, and add the coconut oil.
• Add the spices and toast for about 30 seconds.
• Add the garlic, and ginger, and stir. Cook about 30 seconds, or until garlic is fragrant.
• Stir in the onions and a pinch of salt, and cook until they are translucent.
• Add the diced tomatoes, black eyed peas, coconut milk, and salt.
• Cancel the sauté setting, and set the Instant Pot to pressure cook for 25 minutes.
• While the beans are cooking, roast the sweet potatoes. To roast: toss the cubed sweet potatoes with 2 tsp of oil, then spread them evenly onto a baking sheet and sprinkle salt over them. Roast for 35 minutes at 375°, or until tender.
• Once the beans have cooked for 25 minutes, allow it to natural pressure release fully. If you are in a hurry, allow it to natural pressure release for at least 10 minutes.
• Stir in the roasted sweet potatoes.
• Season to taste with more salt, and black pepper.
• Serve with brown rice and garnish with black pepper, fresh lime, and cilantro.

Stovetop directions

• Warm the coconut oil in a large pot.
• Add the spices and toast for about 30 seconds.
• Add the garlic, and ginger, and stir. Cook about 30 seconds, or until garlic is fragrant.
• Stir in the onions and a pinch of salt, and cook until they are translucent.
• Add the diced tomatoes, black eyed peas, coconut milk, 2 cups of water + bouillon paste, and salt.
• Bring to a boil then reduce to a simmer. Cook for about 40-45 minutes until the beans are tender. Add more water or vegetable broth to thin if necessary.
• NOTE: Add the sweet potatoes 20 minutes into the beans cook time.
• Season to taste with more salt, and black pepper.
• Serve with brown rice and garnish with black pepper, fresh lime, and cilantro.

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