Description
A hearty and nutritious black eyed peas curry with spinach that reflects the warmth of home-cooked meals, enhanced with spices and earthy flavors.
Ingredients
Scale
- 2 cups boiled/canned black-eyed peas
- 1 cup chopped spinach
- 1 large onion (finely chopped)
- 2 medium-sized tomatoes (finely chopped)
- 4–5 garlic cloves (minced)
- 1 inch ginger piece (grated)
- 1 green chili pepper (finely chopped)
- 1/4 cup chopped cilantro (optional)
- 1 tablespoon lemon juice (adjust as per taste)
- 1/2 tablespoon tomato paste
- 1/2 teaspoon cumin seeds
- 1/2 tablespoon coriander powder
- 1/2 teaspoon red chili powder (adjust for heat levels)
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon garam masala
- Salt to taste
- 1/2 tablespoon mustard oil/any other cooking oil
- 1 cup water/vegetable stock
Instructions
- Heat oil in a pan until shimmering.
- Add cumin seeds and let them splutter for a few seconds.
- Add the chopped onion, garlic, and grated ginger and sauté until golden brown, about 5-7 minutes.
- Stir in red chili powder, turmeric powder, coriander powder, and salt. Add a splash of water and sauté for 1 minute.
- Incorporate chopped tomatoes and green chili, cover and cook for about 5-7 minutes.
- Mix in tomato paste and sauté for about a minute.
- Add the boiled black-eyed peas and mix; then pour in water or vegetable stock.
- Cover and cook for about 5 minutes.
- Add chopped spinach and cook for another 5 minutes, until the spinach wilts.
- Finish with garam masala and lemon juice; sprinkle with cilantro if desired and remove from heat.
- Serve hot with rice, naan, or roti.
Notes
Use seasonal and organic ingredients for the best flavors. Adjust spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg