Black-eyed Peas with Tamarind and Coconut recipe image

Black-eyed Peas with Tamarind and Coconut

  • 1 TRS Indian bay leaf
  • 1 1 inch piece of TRS cassia bark
  • 1 tsp TRS turmeric powder
  • 1 tsp TRS red chilli flakes
  • 1 tsp TRS crushed coriander seeds
  • 1 tsp TRS cumin seeds
  • 1 tsp TRS fennel seeds
  • 2 cloves
  • 4 green cardamom
  • 1/2 tsp ajwain seeds
  • 2 tbs vegetable oil
  • 2 onions, finely chopped
  • 3 fresh tomatoes
  • 2-3 green chillies
  • 1 tsp TRS minced ginger paste
  • 2 tsp TRS minced garlic paste
  • 2 400 g TRS tins of black-eyed peas
  • 200 ml TRS coconut milk
  • 2 tbs TRS tamarind paste
  • Sea salt
  • 1 tsp grated jaggery
  • Small bunch of fresh coriander


  • 1

    Heat a sauté pan, with a lid, on a medium heat and warm the vegetable oil. Add the onions and sauté for 3 minutes.

  • 2

    Add the TRS Indian bay leaf, TRS cassia bark and salt to taste. Continue to sauté for 5 minutes, then add the TRS turmeric powder, TRS red chilli flakes, tomatoes and jaggery. Stir well and continue to sauté gently on a low heat for 10 minutes.

  • 3

    Add the green chillies, garlic and ginger and sauté for 2 minutes.

  • 4

    Place a small pan on a low heat and gently warm the TRS crushed coriander seeds, TRS cumin seeds and TRS ajwain seeds for 1 minute. Remove from the heat and add to the onions and tomatoes.

  • 5

    In the same small pan, warm the warming spices on a low heat for 1 minute. Set aside.

  • 6

    Add the TRS black-eyed peas, stir really well and cook for 3 minutes.

  • 7

    Add the TRS coconut milk, bring to the boil and immediately reduce to a simmer.

  • 8

    Add the warming spices and tamarind paste, then place the lid on the pan and simmer for 10 minutes.

  • 9

    Remove from the heat, add the chopped coriander and serve with TRS basmati rice.

  • 10

    NB – remember to count the cloves and cardamoms in and then count them out again before serving.

  • 11

    Piercing your fresh chillies with a cocktail stick gives you more control over the warmth of your dish. If you like your dish hot, then simply chop the chillies rather than pierce them. 

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