Ingredients for Goan Black Eyed Peas Slow Cooker
- Dried Black Eyed Peas
- Tomatoes
- 1 medium onion (finely chopped)
- 1 inch ginger (grated)
- Garlic Cloves
- Thai Peppers
- Ground Coriander
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Brown Sugar
- 1 cup water (adjust as needed)
- 1 (13.5 ounce) can full-fat coconut milk
- Fresh Cilantro
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How to Make Goan Black Eyed Peas Slow Cooker
- Rinse 1 cup of black eyed peas thoroughly under cold water.
- In your 5-quart (or 3 1/2-quart if halving) slow cooker, combine the rinsed black eyed peas, 1 (13.5 ounce) can full-fat coconut milk, 1 cup water (adjust as needed; see note below), 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 inch ginger (grated), 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional), and 1/2 teaspoon salt.
- Stir well to ensure all ingredients are evenly distributed.
- Cover and cook on low for 440 minutes (7 hours and 20 minutes), or until the black eyed peas are tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed, adding more salt or red pepper flakes to your preference.
- Garnish with fresh cilantro (optional) before serving. Serve hot with rice, naan, or roti.
- Note: The quantity of water might need adjustment depending on your slow cooker and desired consistency. Start with 1 cup, and add more if needed during cooking to prevent the mixture from drying out.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
77g
Fat
23g
Carbs
13g
