Vegan Black Eyed Peas Curry (Instant Pot)

Simple spices, tomatoes, fresh onion and garlic, herbs, and beans. This one-pot quick Black Eyed Peas curry will soon become a family favorite! Add some spinach for the perfect healthy weeknight family meal!

Course Appetizers, Main Dish, Soup
Cuisine Gluten-Free, Indian, Vegan
Keyword easy curry recipe, instant pot recipe, vegan instant pot recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 131 kcal
Author Anjali Lalani



  1. Select the Saute button (normal) on the Instant Pot and add 2 teasp cooking oil. 

  2. Once the oil is hot, add the mustard seeds and curry leaves. Fry for a few seconds until fragrant.

  3. Add the onions and garlic. Saute until fragrant and the onions start to become translucent. Be sure not to burn either. If you see this happening add more oil or turn down the saute heat. 

  4. Quickly add the tomato paste, ground cumin, and ground coriander. Combine and cook for a minute mixing frequently.

  5. Drain the soaked black eyed peas and add them into the Instant Pot.

  6. Mix in the water, turmeric, chili powder (if using), jaggery, fresh lemon juice, and 1 teasp salt.

  7. Close the Instant Pot lid, select the Pressure Cook button to cook on high. Set the timer for about 13-15 minutes (be sure to turn the 'keep warm' button off unless enjoying immediately).

  8. When the time is up, allow the pressure to release naturally.

  9. Once the pressure has been released, remove the lid, and press the Saute (normal-low) button again on the Instant Pot. The black eyed peas should be fully cooked.

  10. Simmer for a few more minutes until the curry becomes thick.

  11. Add salt to taste. Also feel free to adjust the amount of lemon juice and jaggery as needed. 

  12. Turn the Instant Pot off. Add freshly chopped cilantro and serve hot as is, over cooked rice, or alongside some Naan or fresh roti! 

Recipe Notes

Stove-top Method - Follow steps 1-6 above using 3 cups of water. Bring the curry to a low simmer, partially cover, and allow it to cook for 30-45 minutes or until the black eyed peas become tender and the curry is at the desired thickness. Then continue to follow again at Step 10 above.


Black Eyed Peas - If you are using pre-cooked black eyed peas, add 2.5 cups cooked. Follow steps 1-6 above using only 1.5 cups water. Simmer for about 20 minutes, and then continue to follow again at Step 10 above. 


Spices - Indian stores have both ground cumin and ground coriander combined into one spice packet. If this is the case, add 2 teasp of the combined mix.


Jaggery - Jaggery is a traditional unrefined whole cane sugar. It is a concentrated product of cane juice or date juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. You can find this at most Indian grocery stores, but in the case you do not have any, you can substitute with some brown sugar or any sugar of choice.

Nutrition Facts
Vegan Black Eyed Peas Curry (Instant Pot)
Amount Per Serving
Calories 131
% Daily Value*
Sodium 75mg3%
Potassium 485mg14%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 4g4%
Protein 8g16%
Vitamin A 160IU3%
Vitamin C 16.6mg20%
Calcium 56mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.