This recipe is designed to be cooked in a mini crockpot (mine is about 2 quarts), but it can be doubled or tripled and put in a larger crockpot. This dish can also be cooked in a pot on the stove over low to medium heat, and stirred frequently. Based on a dish that hails from Goa, India, I rely on this recipe whenever I’m eating vegan and want something warm, and very satisfying! It is also a meal I rely on when I know I will have a busy day, and want to come home to a hot, yummy meal, with minimal effort. I like the hearty thickness of this dish and enjoy eating it on its own as a stew, but it also goes great with rice, naan, etc. I don’t use any chilies in my version, but feel free to add to your taste!
1½ cups dried black eyed peas
2 small tomatoes, roughly chopped
1 small yellow onion, peeled and roughly chopped
1 inch piece of fresh ginger, peeled and chopped
4 garlic cloves, peeled
1 Tablespoon sea salt
2 teaspoons brown sugar (jaggery is even better if you can find it!)
1 Tablespoon ground coriander
½ teaspoon powdered turmeric
½ teaspoon ground cumin
½ can (roughly 6oz) unsweetened coconut milk
cilantro to taste
Wash the beans and soak them for at least 8 hours. I typically soak mine before going to bed at night, then start the crock pot in the morning to have the meal ready by evening.
Once soaked, drain the beans and add to crock pot.
Put the tomatoes, onion, ginger, garlic, salt and brown sugar in a blender, and blend smooth. Add to crock pot. Add enough water to just cover the beans. Stir, and put on the lid. Set the crock pot to high for 7 hours, and stir occasionally as the beans become thick at the bottom. Add more water if necessary, but the goal is for a thick consistency.
Once the beans have cooked until they are very soft and mushy (about 7 hours), add the coriander, turmeric, cumin, and coconut milk. Continue to cook for about 15 more minutes.
Serve warm with a drizzle of coconut milk, cilantro, rice, and/or bread.
I hope you enjoy!