One of our selection of recipes for the simply delicious and nutritious food we serve at The Cliffs of Moher Retreat.

Dec 19th 2014

Black Eyed Pea, Tomato and Coconut Milk Curry

by Michelle Moroney

Here is a recipe from our menu here at the Cliffs of Moher Retreat. It’s one that we serve on our retreats!


400g dried black eye peas

2 medium onions

veg oil

3 cloves of garlic

3 small chili peppers

2 x 400g tins of tomatoes

250ml coconut milk

Juice of 2 limes

2 tsp of honey or other sweetener

Handful of fresh coriander


In a pestle and mortar mix:

8 green cardamom pods

1 tsp yellow mustard seeds

2tsp coriander seeds

2 tsp Tumeric


Soak the black eyed peas overnight and drain.

Cook the black eyed peas for approx 40 minutes or 4 mins in a pressure cooker or until tender, then drain and leave aside.

Finely chop the onions and fry them in oil with the chopped garlic until they are soft.

Add the Spices, salt and pepper and roast for at least 5 minutes stirring regularly adding extra oil if the spices stick to the pan.

Add chili to your taste, tomatoes and 400 ml of water and the honey.

Add the cooked black eye peas and simmer over a low heat stirring occasionally for 30-40 mins.

Mix in coconut milk and cook for a few more minutes just below a simmer, finishing by adding the lime juice and some final seasoning if necessary and garnish with fresh corianderblack eye pea curry


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