Indian flavors permeate this delicious recipe for vegan curried black-eyed pea soup with spinach, carrots, coconut milk, fresh ginger, garam masala and more. It’s simple, hearty and great for the colder months of the year or whenever the mood strikes you.
This recipe makes ~6-8 servings.
A few things…
- For the neutral tasting oil, we’re looking for something that doesn’t have a lot of flavor. For example, olive oil has a lot of presence, so not a great choice. But maybe something like canola, grapeseed or refined coconut oil? Choose what works for you.
- If you don’t like a spicy curry, remove and discard the seeds and inner membrane of the jalapeño before chopping it up and adding it. If you like it a little spicy, just add some of the seeds. Moderate the level of heat based on your tastes.
- Garam masala blends vary in terms of the ratio of spices or spices included. Due to this, you may need more or less than the amount specified in this vegan curried black eyed pea soup recipe. I used the brand Simply Organic.
- I used spinach, because it cooks quickly. If you’d rather use another type of green, like kale, I don’t see why it wouldn’t be a hit. Just add it with the black-eyed peas and let it cook the full 20 minutes.
Please enjoy! Maybe with some brown rice or with some flatbread on the side? And don’t miss other UVK recipes, like Cajun Black-Eyed Pea Soup, Slow Cooker Black-Eyed Peas, Okra and Tomatoes, Roasted Red Pepper Soup, Chickpea Curry, Roasted Sweet Potato Soup, and more.
Curried Black-Eyed Pea Soup
1 medium yellow onion, diced (OR ~2 cups diced yellow onion)
2 Tbsp neutral-tasting oil (like canola, refined coconut oil, etc – see notes above)
4 garlic cloves, finely chopped
1 Tbsp peeled and minced fresh ginger root
1 jalapeño, finely chopped (see notes above)
3 tsp garam masala (see notes above)
½ tsp ground turmeric
½ tsp ground cumin
Black pepper, to taste
½ tsp onion powder
½ tsp garlic powder
14.5 ounce can of no salt petite dice tomatoes, drained
2 15.5 ounce cans of black-eyed peas, rinsed and drained (OR ~3½ cups cooked black eyed peas)
2 cups broth (I used 2 cups water + 1 Edward & Sons Not-Chick’n Bouillon Cube)
13.5 ounce can of lite coconut milk
2 cups chopped fresh spinach
Lemon juice, to taste
1. First, you’ll sauté the onions for the curried black-eyed pea soup. In a large pot, add the onions, oil and a dash of salt. Stir around over medium-high heat until the onions are soft and golden.
2. Add the garlic, ginger, jalapeño and carrots. Sauté for ~2 minutes over medium heat.
3. Stir in the garam masala, turmeric, cumin, black pepper (to taste), onion powder and garlic powder. Sauté for ~30 seconds.
4. Add the tomatoes, black-eyed peas, and broth. Bring to a boil, lower to gentle simmer and cover for 15 minutes or until carrots are totally soft.
5. Remove the curried black-eyed pea soup from the heat. Stir in the coconut milk and spinach. The spinach should wilt relatively quickly. Taste and adjust flavors (lemon juice? salt? more spice?). Serve.