Curried Bean Sprouts and Black Eye Peas

I had a handful of soy bean sprouts that I wanted to use. I cooked them with black eye peas in a sumptuous curry. The black eye peas were soft but the bean sprouts retained their crunch and provided awesome texture. It was a successful pairing.

Here is my recipe.



  • cooking oil

  • 2 cups of soaked black eye peas

  • a handful of soybean sprouts

  • 2 medium tomatoes sliced


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  • 1 diced onion

  • 3 cloves of minced garlic

  • 1 inch of minced ginger

  • 1 teaspoons of turmeric

  • 1 tablespoon of garam masala

  • 1 tablespoon of ground coriander

  • salt to taste



  • Heat some oil in a pan and add the garlic. Once the garlic softens add the onions and caramelize them.


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  • Then add the tomatoes and cook them down for about 5 minutes.

  • Then add the beans, bean sprouts, turmeric, garam masala, coriander and salt to taste.

  • Add just enough water to fully cover everything and then cover with a lid and cook until the black eye peas are tender. This should take about 25 minutes.


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