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Black eyed peas curry with spinach

Delicious Black-Eyed Peas Curry with Spinach for Cozy Nights

Try this healthy black-eyed peas curry with spinach for a quick dinner that’s vegan, gluten-free, and packed with protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 cups Boiled/Canned Black-eyed Peas Use canned for convenience.
  • 2 cups Chopped Spinach Fresh or frozen works well.
  • 1 large Onion Chopped finely.
  • 2 medium Tomatoes Chopped.
  • 3 cloves Garlic Minced.
  • 1 inch Ginger Grated.
  • 1 piece Green Chili Pepper Chopped.
For the Seasoning
  • 1 teaspoon Cumin Seeds Whole seeds are recommended.
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Red Chili Powder Adjust to taste.
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala
  • to taste Salt
For the Finishing Touches
  • 1 tablespoon Lemon Juice Adjust to taste.
  • 1/4 cup Chopped Cilantro Optional.
For Cooking
  • 2 tablespoons Mustard Oil Or any cooking oil.
  • 2 tablespoons Tomato Paste Optional.
  • 1 cup Water Or vegetable stock.

Equipment

  • large pan

Method
 

Cooking Steps
  1. Heat 2 tablespoons of mustard oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and sauté for 30 seconds.
  2. Stir in 1 chopped large onion, 3 minced garlic cloves, and 1-inch grated ginger. Cook for 5-7 minutes until onions are golden.
  3. Add 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and salt to taste; mix well.
  4. Incorporate 2 chopped medium-sized tomatoes and one chopped green chili pepper; cover and cook for 5 minutes.
  5. Mix in 2 tablespoons of tomato paste and sauté for 1 minute.
  6. Fold in 1 can of drained black-eyed peas; cook for 2 minutes.
  7. Add 1 cup of water or vegetable stock; let simmer for 5 minutes.
  8. Stir in 2 cups of chopped spinach; cover and cook for another 5 minutes.
  9. Finish with 1 teaspoon of garam masala and the juice of half a lemon; taste and adjust salt if necessary.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 50mgCalcium: 100mgIron: 4mg

Notes

Serve warm with steamed basmati rice or naan. Use canned black-eyed peas for quicker preparation.

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