Healthy, Vegan Black Eyed Peas Curry Recipe - BLW

Table of Contents

The Benefits Of Black Eyed Peas

Black-eyed peas are an excellent choice for babies on a baby-led weaning (BLW) diet due to their nutritional benefits.

Rich in protein, fibre, and various essential vitamins and minerals, black-eyed peas support healthy growth and development in infants.

Introducing black-eyed peas to a baby's diet can help in establishing diverse taste preferences and promote an early appreciation for nutritious foods.

Furthermore, the soft texture of cooked black-eyed peas makes them suitable for babies to grasp and explore, fostering their fine motor skills.

By including black-eyed peas in a baby's BLW diet, parents can provide a wholesome and nourishing food option that contributes to their child's overall health and well-being.

Introducing Spices into Your Baby-Led Weaning (BLW) Diet

Incorporating spices into your baby's BLW diet can introduce them to a world of new flavours and aromas while offering various health benefits.

Spices like cumin, ginger, and turmeric not only enhance the taste of foods but also possess anti-inflammatory and antioxidant properties, aiding in your baby's overall well-being.

Introducing a variety of spices early on can help develop their palate and encourage them to enjoy a wide range of foods as they grow.

However, it's important to start with milder spices and gradually introduce stronger ones as your baby's tolerance increases.

Additionally, some spices may cause digestive discomfort in babies, so it's crucial to monitor their reactions and introduce new spices one at a time to pinpoint any sensitivities.

Always consult with a health visitor before incorporating new spices into your baby's BLW journey to ensure their safety and well-being.

Ingredient information

Onion - I have used a red onion but you could use a white onion, or 3-4 banana shallots.

Carrot - I decided to grate the carrot as this is great for added flavour, and also great for baby’s from 6 months old.

Cinnamon - This spice adds a little sweetness to the recipe.

Turmeric - The earthiness of this spice is perfect for the recipe, the health benefits of turmeric is great too.

Ginger - Ground ginger is a great alternative if you do not have fresh ginger. Works well within this spice mix.

Coriander - A great spice for a curry, works perfectly within this recipe.

Cumin - A touch of cumin goes a long way with flavour, a staple In my cupboard.

Garlic & ginger paste - This is great to have stored in the fridge, so handy and makes for a quick meal.

Tomato puree - Or tomato paste, this is a great base for the curry sauce.

Curry leaves - You could leave these out if you didn’t have the curry leaves.

Mustard seeds - These are fragrant and adds flavour

Black pepper - I season recipes with spice and black pepper but never with added salt.

Black eye peas - You could use other beans that you have. You could use dried beans too!

Serving suggestion

This would be great served with brown rice, basmati rice or wild rice.

You could serve with a naan bread or flat bread.

The curry is also great over baked sweet potatoes as an alternative to a usual jacket potato and beans.

Why not try a vegan dessert of strawberry jelly or a oat biscuit.

Storage instructions

The curry can be stored in the fridge for up to 3 days, stored in an airtight container.

If you wanted to freeze the curry, you will need to make sure that the curry has cooled down before transferring to either a freezer bag (carefully) or airtight container.

Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.

To defrost the curry, leave in the fridge overnight and make sure that it is fully defrosted, before re heating.

To reheat, place the defrosted curry in a saucepan and reheat on a medium heat for 15-20 minutes. You can add in a splash of water if the curry is very thick.

Once the curry has been defrosted you will not be able to reheat or re freeze.

Equipment used to help with this recipe

Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.

Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.

Recipe | Healthy, Vegan Black Eyed Peas Curry Recipe - BLW

Ingredients

Makes 4-5 portions

• 1 tablespoon olive oil, plus 1 teaspoon

• 1 red onion, diced

• 1 large carrot, grated

• 1/4 teaspoon cinnamon

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground ginger

• 1 teaspoon ground coriander

• 1 teaspoon cumin or cumin seeds

• 1 teaspoon curry leaves

• 1 teaspoon mustard seeds

• 1 tablespoon ginger garlic paste

• 4 tablespoons tomato paste

• Grind of black pepper

• 1 400g tin black eye peas

• 250ml hot water

Instructions

• Pour 1 tablespoon of olive oil into a large saucepan, add in the chopped onions and carrot and cook on a medium-high heat. The cooking time is 10 minutes, until the onions are soft and starting to brown.

• Move the onions to one side, and add in the 1 teaspoon olive oil, followed by the mustard seeds. Let the mustard seeds cook in the oil until they start popping.

• Add in the ground spices: cinnamon, black pepper, turmeric powder, ginger, coriander, cumin, curry leaves, garlic/ginger paste and the tomato puree.

• Stir the spices and cook for 2-3 minutes.

• Add in the black eyed-beans to the creamy curry sauce, including the water, plus the 250ml hot water, stir and cover the curry dish and cook for 20 minutes.

Hope you and your family enjoy!

Recipe notes

Alternative Oils:

You can use different oils other than olive oil for this recipe, such as avocado oil, vegetable oil, coconut oil,

Alternative beans:

You could use kidney beans, pinto beans, borlotti beans or black beans.

If you did not have all of the spices you could use a tablespoon of medium curry powder and a teaspoon of garam masala to the cooked beans, with 1/4 cup of coconut milk.

---

©The Petit Spoon

Content and photographs are copyright protected and need prior permission to use elsewhere. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated! Share this post now!

---