Cowpea or black-eyed pea is a popular grain among Sri Lankans. If you check Sri Lankan recipes for cowpea, you’ll find different ways to cook this protein packed legume in delicious and easy ways. Be it a healthy salad or a delicious finger licking curry, you will find an easy Sri Lankan recipe to try with cowpeas.
Previously I shared a cowpea curry recipe and a cowpea salad recipe. For the previous cowpea curry (Kawpi curry), I used tomato and other spices as main ingredients and that was delicious too with aromas of all spices.
Today it is another cowpea curry recipe which I cooked in Sri Lankan style. For this curry, I used toasted coconut and spices to get a bit different taste. This experiment in my Sri Lankan kitchen was successful and we had a delicious cowpea curry with thick gravy.
I used red chili powder for the curry, but if you want a bit more spicy curry, add some green chili too. Toasted coconut makes this curry thick which is also good with roti or bread.
If you like to try different curry recipes, try this cowpea recipe with some fresh grated coconut.
Sri Lankan Cowpea Curry with Coconut Paste
Ingredients (for 2-3 servings)
Cowpea 1 cup (soaked in water for at least 4-5 hours)
½ medium sized onion
1 sprig Curry leaves
1/2 cup fresh grated coconut
2 tspn red chili powder
1 tspn raw curry powder
½ tspn turmeric powder
¼ tspn fenugreek seeds
Piece of cinnamon
½ cup of thick coconut milk
Salt to taste
First cook soaked cowpea well and it should be easily mashed.
Drain water & keep aside.
Toast fresh coconut till golden brown. Also dry roast the spices and chili powder. Grind roasted spices, chili and toasted coconut in to a fine paste.
In a cooking pot, add cooked cowpea, onion, curry leaves and the coconut paste. Add cinnamon piece too. Add coconut milk to this and mix well.
Then simmer in low heat till all mix well and oil separates.
Adjust salt as per taste.
Remove from heat and serve with plain rice.