Instant Pot Indian Black Eyed Pea Curry

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 cup Black-eyed peas
  • 1 Cilantro, leaves
  • 6 Garlic cloves
  • 1 inch Ginger
  • 1 Onion, large
  • 2 Tomatoes

• Baking & Spices

  • 2 tbsp Avocado oil or fat of choice
  • 1/2 tsp Black pepper
  • 1 tsp Cayenne
  • 1 tsp Garam masala
  • 1 tsp Salt
  • 1 tsp Turmeric

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 3 cups Water

Found on myheartbeets.com

Ingredients

• 1 cup dried black eyed peas, soaked for 1-2 hours
• 2 tablespoons avocado oil or fat of choice
• ½ teaspoon cumin seeds
• 1 large onion, diced
• 1 bay leaf
• 6 garlic cloves, minced
• 1-inch ginger, minced
• 1 teaspoon turmeric
• 1 teaspoon cayenne (adjust to spice preference!)
• 1 teaspoon garam masala
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 2 tomatoes, chopped
• 3 cups water
• Cilantro leaves, optional for garnish

Directions

• Soak the black eyed peas in water for 1-2 hours. Drain.
• Press the “Sauté” button on the Instant Pot and add the oil and cumin seeds.
• Once the cumin seeds start to splutter, add the onion and bay leaf.
• After 7-8 minutes or when the onions begin to turn golden, add the garlic, ginger and spices. Stir briefly, then add the tomatoes.
• Cook for 5 minutes, or until the tomatoes break down.
• Add the drained black eyed peas to the pot along with the 3 cups of water.
• Mix well, cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Bean/Chili” button to begin the pressure cooking. It will automatically be set for 30 minutes. Make sure the steam valve is closed.
• Once the stew is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally.
• Garnish with cilantro if desired.