Goan Black-Eyed Peas (Slow Cooker)

Recipe by duonyte
READY IN: 7hrs 20mins
YIELD: 14 cups




  • Put the black-eyed peas in the slow cooker - no need to presoak.
  • Peel and chop the tomatoes (or do what I did - use canned).
  • 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.
  • Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
  • Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
  • Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
  • 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).
  • 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.