"Black-eyed peas curry with spinach is a delicious vegan and gluten-free recipe from India. This protein-rich vegan curry is very flavorful and can be enjoyed with rice as well as any Indian bread."
Black eyed peas curry with spinach
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Prep time: 20mins
Cook time: 10mins
Serves or Makes: 5
Recipe Card
ingredients
- 2 cups boiled/ canned black eyed peas
- 1 cups chopped spinach- fresh/ frozen
- 1 large onion-finely chopped
- 2 medium sized tomatoes- chopped
- 5 minced garlic cloves
- 1 inch piece of ginger-minced
- 1 green chili pepper-chopped
- 1/4 cups chopped cilantro
- 1 tablespoons lemon juice
- 1/2 tablespoons tomato paste
- 1/2 teaspoons cumin seeds
- 1/2 tablespoons coriander powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoons turmeric powder
- 1/8 teaspoons garam masala
- Salt as per taste
- 1/2 tablespoons mustard oil/ any other cooking oil
- 1 cups water/ vegetable stock
Method
Step 1
Heat oil in a pan. Add cumin seeds and let them splutter for a few seconds.
Step 2
Add chopped onion, garlic, and ginger. Saute until the onion starts turning brown.
Step 3
Add red chili powder, turmeric powder, coriander powder, salt, and around a tablespoon of water. Mix and saute for about a minute on low flame.
Step 4
Next, add tomatoes and green chili. Cook covered until the tomatoes turn mushy. Then cook uncovered for about 2-3 minutes.
Step 5
Add tomato paste and saute for about a minute.
Step 6
Add black-eyed peas. Mix and cook for 2 minutes before adding water.
Step 7
Cover the pan and cook for around 5 minutes.
Step 8
Add spinach and cook for another 5 minutes.
Step 9
Finally add garam masala, lemon juice, and coriander leaves. Mix everything and switch off the gas. Serve hot with rice/ naan/ roti