Slow Cooker Black Eyed Peas Curry (Slow Cooker Chowli/ Lobiya)

by Priyanka on January 3, 2014

We love Indian food in our house, I know that confession was a total surprise right?! ;) And what I personally love even more is a challenge. I try to put a realistic spin on traditional recipes and make them more doable and easy to incorporate in our everyday lives. Let’s be real who has the time to wait on a dish that would take 2 hours to prep and cook, not me, I have more important things like a cranky stubborn toddler who develops a mighty personality when it is time for mama to work. So planning and make ahead meals have been my best friends.

I love slow cookers and I love how they can make our lives so much easier. There are tons of recipes online to make slow cooker everything….but very few Indian dishes. This year I want to come up with more slow cooker recipes.

Today I have a Black Eyed Peas Curry that I tried made on New Year’s Day. I cooked the beans in advance, so the slow cooker cook time was reduced to 2.5 hours on high/4 hours on low. I cooked this on a holiday so I plugged in the cooker at 7am in the morning and by 10:30, lunch was almost ready.

If this was something I had to do for a weekday meal, I would either cook it the evening before i.e. start it at about 6/6:30 pm and cook on high, so its ready at about 9:30. Transfer it to the fridge and reheat it and serve on the day of with some fresh herbs on top. If you have the flexibility of coming home at lunch then you can set the cooker up on low and welcome the aroma once you come back from work.

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Ingredients:

  • 1.5 cups of dry beans soaked overnight or for at least 6 hours.
  • Spices: 1 tsp garam masala powder, 1 tbsp coriander powder, 1/2 tsp cayenne pepper
  • 1 deseeded serrano pepper/ jalapeno pepper
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 small onion chopped
  • 1 cup crushed tomatoes
  • 1 garlic clove
  • 2 cups stock
  • 1 tbsp ketchup
  • cilantro for garnishing

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Directions:

  • Soak beans for at least 4-6 hours, preferably overnight before adding to the slow cooker
  • Spray the slow cooker with some cooking spray and add all the ingredients but the crushed tomatoes.
  • Let it cook for ~3.5 hours depending up on the power of your crockpot or on low for 6 hours.
  • Once the beans are cooked, add the crushed tomatoes, ketchup and salt+pepper. Then ladle about half the bean mixture out and puree it. Add them back to the crockpot and let it go for about 20 minutes on high.

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  • Serve whenever ready, you can thin it out using some almond or coconut milk to make it extra creamy.
  • Garnish with cilantro and lemon juice!

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Let me know if you try the recipe, I’d love to hear what you think about it.

Other Slow cooker recipes,

-> Vegan Dal Makhani

-> Vegan Dal Makhani with Brown Lentils

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