Black-eyed peas in creamy coconut sauce

Black-eyed peas in creamy coconut sauce served with rice, my ideal comfort food!

Vegan, nut free, soy free | Serves 2 | MAIN


For the beans:

  • 1 tablespoon of olive oil
  • 1 onion, finely diced
  • 1/2 teaspoon of garlic paste (you can use fresh or garlic granules)
  • 1/2 teaspoon of ginger paste (you can use fresh or ground ginger)
  • 1/2 teaspoon of each oregano, chili flakes, curry powder
  • 240g blackeye beans, (drained weight), drained and washed (I used Biona organic)
  • 400ml coconut cream (I used Biona organic)
  • 1 vegetable bouillon cube
  • Salt and pepper

For the rice:

  • 1 tablespoon of olive oil
  • 200g of basmati rice
  • Pinch of salt and dried parsley


  1. Start with the beans, as they take longer to cook. In a medium pot, on a medium heat, add the oil, onions and a pinch of salt.

  2. Sauté until translucent, stirring occasionally. After few minutes, add the garlic, ginger and all the dried spices and sauté for a couple of minutes or until they release their aromatics.

  3. Add the beans, coconut milk and veggie cube and bring to boil. Lower the heat to medium-low and cook for 10-12 minutes, stirring occasionally.

  4. While the beans are cooking, let's do the rice. In a small pot, on a medium heat, add the olive oil, rice, pinch of salt and dried parsley.

  5. Stir to coat the rice in the olive oil and add 480ml of boiling water, stir, bring to boil and lower the heat. Cover and cook for 10 minutes.

  6. After 10 minutes, all the water must be evaporated and the rice should have been cooked.

  7. Also, your beans must be ready by now. Taste to adjust the seasoning to your preference and serve hot.

  8. Serve with pickled red onions.

Happy cooking everyone!

blackeyedpeascoconut (2)