This curried vegetarian black-eyed peas recipe is an easy to prepare, lightly-spiced mild coconut curry that’s great for people who want a creamy curry without the hot spice usually found in Indian curries. Black-eyed peas are a quick cooking bean which means that you can have this dish on the table in less than an hour when cooking the beans from dry, or in about 20 minutes when using canned beans.

My love of hot and spicy foods is certainly no secret. I love, love, love spicy Thai coconut curries like this vegetable green curry and this vegan red curry , and I pretty much can’t eat fries without Tabasco sauce anymore.

But I’m not always in the mood to sweat it out at the dinner table, especially in the stiflingly humid Spanish summertime, and not everyone shares my love of spice.

So this curried vegetarian black-eyed peas recipe is for you, mild curry lovers! The coconut milk not only makes this curry super creamy, it also tones down the heat of the chili powder and compliments the mix of warming spices well.

The other great thing about this recipe is that you should be able to find all the spices and ingredients you need at your local supermarket. Nothing too exotic here.

Black-eyed peas are a great bean to cook up during the week or any day you’re short on time. I learned recently that contrary to popular belief they don’t need to be pre-soaked and can be cooked from dry much faster than other bean varieties.