Instant Pot Black-Eyed Peas Curry (Vegan Lobia Masala)

Black-eyed peas curry, or Lobia Masala, is a comforting and nutritious dish packed with protein, veggies, and bold Indian spices. 

This plant-based recipe combines the creamy texture of black-eyed peas with a fragrant spice mix for a hearty meal that everyone will love.

Using the Instant Pot, this dish comes together effortlessly, saving you time without compromising on flavor. 

Whether you’re feeding a hungry family or prepping meals for the week, this recipe is a winner. Pair it with fluffy rice, roti, or naan for a complete and satisfying meal.

Let’s dive into the recipe!

Ingredients For Our Black-Eyed Peas Curry

For the Curry

• 1 cup dried black-eyed peas, soaked overnight and drained
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 green chili, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 cup mixed vegetables (e.g., carrots, bell peppers, green peas, beans), diced
• 1 cup coconut milk
• 2 tablespoons oil
• Salt to taste

For Garnish

• Fresh cilantro leaves, chopped

Step-by-Step Instructions

1. Sauté the Base: Turn on the Instant Pot and set it to sauté mode. Add the oil and let it heat up. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
2. Cook the Aromatics: Add the chopped onion and sauté for 3–4 minutes until golden brown. Stir in the minced garlic, ginger, and green chili (if using) and sauté for another minute.
3. Toast the Spices: Add the ground coriander, turmeric powder, garam masala, and red chili powder. Stir continuously for 30 seconds to toast the spices and release their fragrance.
4. Cook the Tomatoes: Add the chopped tomatoes and cook for 3–4 minutes until they break down and form a thick base.
5. Add Peas and Vegetables: Stir in the soaked black-eyed peas and diced mixed vegetables. Mix well to coat everything in the spice mixture.
6. Add Liquid: Pour in the coconut milk, season with salt, and stir to combine.
7. Pressure Cook: Close the Instant Pot lid and set the pressure release valve to the sealing position. Select the pressure cook/manual setting and set the timer for 10 minutes on high pressure.
8. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release to let out any remaining pressure.
9. Adjust Consistency: Open the lid and give the curry a good stir. For a thicker consistency, mash some of the black-eyed peas and vegetables with the back of a spoon.
10. Serve: Garnish with fresh cilantro and serve hot with steamed rice, roti, or naan for a delicious, wholesome meal.

Our Tips for Success

To make sure your black-eye peas curry turns out perfectly, follow these tips:

• Soaking the Peas: Soaking the black-eyed peas overnight helps reduce cooking time and improves their texture. If you forget to soak them, you can use canned black-eyed peas—just reduce the pressure cooking time to 5 minutes.
• Spice Levels: Adjust the green chili and red chili powder based on your spice preference. For a milder curry, omit the chili altogether.
• Vegetable Options: Feel free to use whatever veggies you have on hand, such as zucchini, spinach, or cauliflower.

Variations to Try

This versatile recipe can be customized to suit your taste. Here are some ideas:

1. Spinach and Tofu Curry: Add fresh spinach leaves and cubes of firm tofu for a protein-packed twist. The spinach adds vibrant color, while tofu provides a creamy texture.
2. Cashew Cream Curry: For an extra creamy curry, substitute coconut milk with cashew cream. Blend soaked cashews with water to create a rich, velvety texture.
3. Zesty Lemon Twist: Add a squeeze of fresh lemon juice just before serving to brighten the flavors and add a hint of tanginess.
4. Smoky Paprika Curry: Include a pinch of smoked paprika for a subtle, smoky depth that complements the spices beautifully.

How to Store and Reheat This Curry

This curry is great for meal prep! Here’s how to store it:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until piping hot.
• Freezing: Portion the curry into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat as needed.
• Flavor Tip: Curries often taste even better the next day as the spices have more time to meld together.

Final Thoughts

This Instant Pot Black-Eyed Peas Curry is a vibrant, flavorful dish that’s easy to make and perfect for any occasion. 

Whether you’re looking for a quick weeknight meal or a cozy dish to share with loved ones, this vegan lobia masala ticks all the boxes.

So grab your Instant Pot, embrace the fragrant aroma of Indian spices, and treat yourself to a wholesome, hearty bowl of curry. 

Serve it with rice, roti, or naan, and don’t forget to experiment with the variations to make it your own.