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Coconut-Curried Black-Eyed Peas

4 Servings

30 minutes

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From the archipelago nation of Comoros, situated in the Indian Ocean between Mozambique and Madagascar and once an important location in trade routes between Africa and Asia, ambrevades au curry, or curried pigeon pea, is a dish of many influences. But it also showcases essential ingredients in Comoran cooking: coconut and spices. The rich, aromatic, vegetarian curry was our starting point for this quick and simple recipe, but we opted to use black-eyed peas; you can, of course, use pigeon peas, though they may be a little harder to find (look for them in stores that offer Caribbean ingredients). To be efficient, prep the last two ingredients—the lemon juice and cilantro—while the curry simmers. Serve with rice or warm flatbread.




Don’t use light coconut milk for this recipe. Regular full-fat coconut milk lends a tropical flavor and lushness to the otherwise lean curry. Be sure to stir the coconut milk well before use to mix in the fat that rises to the top.

30 minutes


  • 2

    tablespoons coconut oil or neutral oil

  • 2

    tablespoons minced fresh ginger


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Joanna W.
January 4, 2023
Excellent, simple dish
Filling, flavorful, and simple.
Rachel W.
August 9, 2022
Delicious and Easy
Super tasty recipe, comes together so quickly. I added half a red onion and some garlic. I feel like you could easily incorporate any veggies you had in the fridge.
Michael P.
June 22, 2022
Loved it
This is a great tasting dish and was simple
Shannon M.
May 30, 2022
Quick to make, goes particularly well with Roasted Eggplant and Peppers with Aleppo Browned Butter and Yogurt. Made these two dishes together with brown rice. It was a winning combination. Both my husband and I loved it.
Kim T.
June 6, 2023
Easy dish, flavorful. Added a jalapeno for a little heat.