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Black Eyed Pea Curry

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This black eyed pea curry is delicious and super easy to whip up.

One of the most important things about making vegetarian curries like this is that you use the freshest ingredients you can get your hands on.

Do that and this black eyed pea curry recipe will be a huge success for you.

Black eyed pea balti

Health and quick. This is a super easy veggie curry.

The ingredients for this black eyed pea curry are easy to source…

One thing I like about this black eyed pea curry recipe is that all of the ingredients are easy to find.

I found them all at my local supermarket so you probably can too.

I have used black eyed peas but any similar beans will do. You could use kidney beans, butter beans or chickpeas with equally tasty results.

This black eyed pea curry may be vegetarian but you won’t miss the meat. It’s both filling and good for you too.

How to serve this simple vegetarian curry.

You could serve this as a main with some saffron rice or karahi naans. That’s always a good combo!

You might also like to try this as part of a vegetarian thali. Why not make a few vegetarian curries and make this into a feast?

Try it with kala chana curry, tinda masala and/or this hugely popular broccoli option.

Those are just some of my favourites.

Here are a few more you might like to try…

Saag paneer
Aloo gobi
Bombay aloo

Making black eyed pea balti

Start by frying your onions, peppers and chillies.

Making black eyed pea balti

When the onions are soft and translucent, add the garlic and ginger paste.

Making black eyed pea balti

In go the chopped tomatoes, spices and about 100ml water.

Making black eyed pea balti

Stir it all up and then add the black eyed peas.

Black eyed pea balti

Stir in two tablespoons of plain yogurt and it’s ready to serve!

Making black eyed pea balti

Fresh coriander is a nice touch.

Black eyed pea balti curry

All ready to serve!

Yield: 4 - 6

Black Eyed Pea Balti

Black Eyed Pea Balti
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 tablespoons rapeseed oil
  • 2 large onions - finely chopped
  • 1/2 red capsicum - sliced
  • 1/2 green capsicum - sliced
  • 2 green chillies - cut into rings
  • 2 tablespoons garlic and ginger paste
  • 2 tablespoons Madras curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • 2 x tomatoes - diced
  • 3 x tinned black eyed peas
  • 2 tablespoons plain Greek yogurt
  • 3 tablespoons fresh coriander leaves - finely chopped
  • Salt to taste


  1. Heat the oil in a large pan over medium high heat. When it begins to bubble, toss in the chopped onions, chillies and sliced capsicums.
  2. Fry until the onion is soft and translucent. Stir in the garlic and ginger paste and fry for a further 30 seconds.
  3. Now add the curry powder and spices. Stir to coat the vegetables and then add the chopped tomatoes.
  4. Pour in the black eyed beans and about 100m water.
  5. Stir it all up and then add the yogurt.
  6. To finish, add the chopped coriander and check for seasoning. Add salt to taste.

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I hope you enjoy this black eyed pea curry. If you do give it a try, please leave a comment. I’d love to hear from you.


Monday 21st of September 2020

Wow what a great way to use up capsicums. I get stuck on using up massive capsicums here in Australia so thank you for the inspiration.

To the gentleman above, perhaps your onions were over browned or your tin beans might’ve needed another rinse. Or the spices were browned off.

Stay safe


Thursday 13th of October 2016

Where does the dark colour come from?, mine turned out pale and dry

Dan Toombs

Wednesday 19th of October 2016

Hi Geoff

Not really sure. I'll have to make it again as I haven't experienced that problem.


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