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Sweet Potato and Black-Eyed Pea Curry Recipe for Comforting Meals

bowl of Sweet Potato Black Eyed Pea Curry garnished with lime and cilantro

Curry, sweet potatoes, and black-eyed peas are a combination I always crave. When you bring them together in a creamy, warmly spiced curry, the result is comforting, rich, and deeply satisfying. Black-eyed peas have a tender, buttery texture that holds up beautifully to coconut milk, tomatoes, and aromatic spices. This curry highlights their flavor and makes a wonderful change from more common bean curries made with chickpeas or lentils.

overhead of black eyed pea sweet potato curry

Black-eyed peas are a favorite in many households and are especially meaningful in my family. They bring to mind New Year’s Day traditions—slow-cooked peas for luck, collard greens for prosperity, and cornbread to soak up the juices. Beyond holiday meals, black-eyed peas are versatile and shine in year-round recipes, especially when paired with bold spices and creamy coconut.

If you enjoy curries, there are many similar recipes worth exploring: Jamaican chickpea curry, sweet potato chickpea curry, Thai pumpkin curry, and sweet potato red lentil curry. Each offers a unique take on warming spices and comforting vegetables.

overhead of sweet potato curry in bowl

Serving Suggestions

This sweet potato and black-eyed pea curry is a stellar weeknight meal or a dish to impress guests. For a bright contrast, garnish with fresh lime and cilantro and finish with cracked black pepper. Serve it over brown rice or with your favorite grain. Quick-pickled onions or a braised cabbage make excellent accompaniments, adding texture and tang to round out the meal.

More Black-Eyed Pea Recipes

A close-up shot of a bowl of black eyed peas and rice.

Recipes

Vegan Black Eyed Peas (Stovetop + Instant Pot Instructions)

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Salads & Bowls

Black Eyed Pea Salad | Super Easy Bean Salad Recipe

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Side Dishes

Black-Eyed Pea Fritters

Vegan Hoppin John Black-eyed peas | www.sweetpotatosoul.com

Soul Food Sunday

Vegan Hoppin’ John | Vegan Soul Food Sunday

overhead of sweet potato curry in bowl

Sweet Potato Black-Eyed Pea Curry

By:
Jenné Claiborne
Below you’ll find both Instant Pot and stovetop instructions. For the Instant Pot method I like to roast the sweet potatoes separately and stir them in at the end, but you can also add them to the pot partway through cooking.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 -6

Ingredients

  • 2 tbsp coconut oil
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 3–5 cloves garlic, minced
  • 1 inch knob ginger, minced
  • 1 red or yellow onion, diced (about 1 cup)
  • 2 (14-oz) cans fire roasted tomatoes
  • 1 lb black-eyed peas, soaked 6+ hours
  • 1 can coconut milk
  • 2–4 cups water + 2 tsp vegetable bouillon paste, or 2–4 cups vegetable broth (for stovetop version)
  • 2 sweet potatoes, peeled & cubed
  • 1–1½ tsp salt, to taste
  • Garnish: black pepper, lime, and fresh cilantro

Instructions

Instant Pot Instructions

  1. Set the Instant Pot to Sauté on high and add the coconut oil.
  2. Add the curry powder, turmeric, coriander, cumin, and garam masala. Toast the spices for about 30 seconds until fragrant.
  3. Add the garlic and ginger, stirring for another 30 seconds.
  4. Stir in the diced onion with a pinch of salt and cook until translucent.
  5. Add the fire roasted tomatoes, soaked black-eyed peas, coconut milk, and salt.
  6. Cancel Sauté and set the Instant Pot to Pressure Cook on high for 25 minutes.
  7. While the beans cook, roast the cubed sweet potatoes: toss with 2 tsp oil and a sprinkle of salt, spread on a baking sheet, and roast at 375°F for about 35 minutes, until tender.
  8. When the pressure cooking finishes, allow a full natural pressure release. If short on time, release naturally for at least 10 minutes before quick releasing.
  9. Stir in the roasted sweet potatoes and adjust seasoning with more salt and black pepper if needed.
  10. Serve over brown rice and garnish with lime, cilantro, and cracked black pepper.

Stovetop Directions

  1. Warm the coconut oil in a large pot over medium heat.
  2. Add the spices and toast for about 30 seconds.
  3. Add the garlic and ginger, stirring until fragrant.
  4. Stir in the onion and a pinch of salt, cooking until translucent.
  5. Add the tomatoes, soaked black-eyed peas, coconut milk, 2 cups water plus bouillon paste (or vegetable broth), and salt.
  6. Bring to a boil, then reduce to a simmer and cook 40–45 minutes, until the peas are tender. Add more liquid if you prefer a thinner curry.
  7. Add the sweet potatoes about 20 minutes into the simmer so they cook through with the peas. Alternatively, roast them separately and stir them in at the end.
  8. Season to taste with more salt and black pepper.
  9. Serve with brown rice and garnish with lime, cilantro, and cracked black pepper.
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