I already have a fabulous black-eyed curry recipe on the blog, but I wanted to do something different this time. So I set out to make a curry that used black-eyed peas and the same spices and seasonings as a Rajma – with vegan “meat” added for a boost of protein. I packed it with veggies and the meatless beef added a ton of texture and bite, both very welcome. This recipe also provides a protein blast, in case you are in need of one. And who isn’t? You can use canned black-eyed peas for this recipe, or learn how to cook black-eyed peas here - it’s so easy! The curry, called a Lobia Keema, was a hit in our home– I served it over some brown rice and Jay asked for seconds, as did Desi. Check to get new recipe updates by email.
More tasty vegan curry recipes
My Dad’s Nut Mutton Mushroom Curry Mushroom Spinach Curry Creamy Vegan Peas Potato Curry Easy Vegetable Curry with Chickpeas and Coconut Milk Instant Pot Vegan Butter Chicken with Tofu
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