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    You are in: Home / Recipes / Goan Black-Eyed Peas (Slow Cooker) Recipe
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    Goan Black-Eyed Peas (Slow Cooker)

    Goan Black-Eyed Peas (Slow Cooker). Photo by rpgaymer

    1/1 Photo of Goan Black-Eyed Peas (Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 20 mins

    20 mins

    7 hrs

    duonyte's Note:

    From "The Indian Slow Cooker" by Anupy Singla. Goa was originally colonized by the Portuguese. Coconut milk is used frequently in Goan cuisine. This was a really delicious meal, although I am not sure about the quantity of water, see Note. Use a 5 qt slow cooker for full amount, a 3 1/2 qt cooker if you halve the recipe.

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    Units: US | Metric


    1. 1
      Put the black-eyed peas in the slow cooker - no need to presoak.
    2. 2
      Peel and chop the tomatoes (or do what I did - use canned).
    3. 3
      Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
    4. 4
      Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
    5. 5
      Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours).
    6. 6
      Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
    7. 7
      Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
    8. 8
      NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.

    Ratings & Reviews:

    • on April 18, 2014


      Loved it! Before putting everything in the slow cooker, I decided to fry the spices in some ghee for about 10 minutes, then added the tomato mixture and fried that up a as well. This really deepened the flavor in the end, I'm sure. I used 6 cups of water instead of 9, and this seemed like the right amount. It came out like a creamy bean curry, basically- somewhere between soup and chili in consistency. Served over quinoa and topped with mango chutney. Thanks for posting another great recipe from this cookbook!

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    • on June 13, 2014


      What a delightful surprise! I used canned tomatoes, 6 cups of water, and only one pepper. I also added sliced carrots, celery, and a handful of coconut shredds. The result was a tasty thick-ish soup. The batch made a very full crockpot. I froze in small 3 cup bags for future meals and it's reheated wonderfully. This recipe is going into my meatless cookbook. Thank you for sharing the recipe!

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    • on February 22, 2014


      PRMR!!! Very flavorable peas. As you note stated, I cut back the water by 1 cup. This was really intimadiating as so many ingredients but it was well worth the effort. I am not a huge fan of peas but these were good. Even one of my children enjoyed!!!

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    Nutritional Facts for Goan Black-Eyed Peas (Slow Cooker)

    Serving Size: 1 (3434 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 240.3
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 4.7 g
    Cholesterol 0.0 mg
    Sodium 1019.5 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 4.5 g
    Sugars 19.4 g
    Protein 9.1 g

    The following items or measurements are not included:


    Thai peppers

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