Cowpeas Curry - KNEP - Kentucky Nutrition Education Program


Cowpeas Curry

Servings:8Serving Size:1 cup

A traditional dish from Somalia.


  • 1/2 pound dried cowpeas, washed and drained
  • 1/2 cup olive oil
  • 1 large white onion, diced
  • 2 large red potatoes, peeled and diced
  • 1 garlic clove, minced
  • 1 cube of chicken bouillon
  • 2 teaspoons salt
  • 1 1/2 tablespoons garam masala powder


  1. Wash hands with warm water and soap, scrubbing at least 20 seconds.
  2. Fill a 5-quart pot halfway with water. Place over medium heat. Add the dried cowpeas and bring to a boil. Stir occasionally.
  3. While the peas cook, place a separate 5-quart pot over medium heat. Add the oil, onions, potatoes, garlic, chicken bouillon cube, salt, and garam masala. Mix to combine.
  4. Once the peas have almost fully absorbed the water, about 7 minutes, add the vegetables to the peas.
  5. Mix occasionally for 10 minutes until everything is creamy and the potatoes are tender. Serve.


Source: Amina Osman, Common Earth Gardens

Nutrition facts per serving: 260 calories; 14g total fat; 2g saturated fat; 0mg cholesterol; 690mg sodium; 27g total carbohydrate; 4g dietary fiber; 3g total sugars; 0g added sugars; 8g protein; 0% Daily Value vitamin D; 4% Daily Value calcium; 15% Daily Value iron; 10% Daily Value potassium