Home Recipes Black-Eyed Peas and Spinach Curry

Black-Eyed Peas and Spinach Curry

This flavorful spinach curry features spices galore, including turmeric, coriander, and cumin powders. With black-eyed peas adding plenty of vitamins, complex carbs, and protein, this is a healthy, tasty, vegan dish that is quick to make once the beans are soaked and cooked! Try serving with cumin cilantro rice or Indian flatbread.

Recipe courtesy of Amisha Gurbani

Featuring US Dry Beans

Ingredients

	Black-Eyed Peas and Spinach Curry
350–380 g	black eyed peas
2 tbsp	ghee
1 tsp	cumin seeds
1 tsp	mustard seeds
	a pinch of asafoetida
1 tsp	grated ginger
2 cloves	grated garlic
1	green chilli finely chopped
2	small tomatoes finely chopped
60 g	baby spinach leaves
	Dry Masalas
½ - 1 tsp	red chilli powder
1 tsp	turmeric powder
1 tsp	coriander powder
1 tsp	cumin powder
1 tsp	garam masala
	salt to taste
	Garnish
2 tbsp	chopped cilantro

Step 1
In a small bowl, add in the black eyed beans, and soak them overnight in water covering more than 2 - 3 cm above the beans. Or if you soak them in warm water for 3-4 hours, that should do it too.
Step 2
After soaking overnight, cook it in a pressure cooker, where the beans are covered with 5 cm of water, for about 6 whistles on medium heat. OR you can cook the beans in a large pot covered with about 7,5 cm of water, with the lid on, on medium heat for about 35-40 minutes, or until the beans are soft to the touch between your fingers.
Step 3
In a medium pot, on medium heat, add in the ghee, asafoetida, cumin seeds, mustard seeds and let it splatter for half a minute or so. Add in the ginger, garlic, and sauté for a minute. Add in the tomatoes, and sauté for 2 minutes. Add in all the dry masalas, and sauté for 2 minutes till it looks pasty. Add in the spinach and kale, and sauté again till wilted for a minute. Add in about a cup of the water from the cooked beans, and mix well for a minute.
Step 4
Add in the soaked black eyed beans. Add about 720 ml of leftover water from the cooked beans, and let it cook for about 15 to 20 minutes. The water will slowly boil off and the curry will begin to thicken. If there is still a lot of water, boil it off till the curry thickens a little bit.
Step 5
Garnish with cilantro. Enjoy with rice/bread/naan/roti!
Step 6
P.S. If you do not have a pressure cooker, you can cook it in a medium saucepan, and cook it covered as well for about 30 minutes. Check the beans to see if they have softened, and the water has reduced. If not soft enough, boil it for another 15 minutes and check again. You may need to add more water to make sure that the beans are covered when boiling.

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Dinner, Gluten-free, Lunch, Main Courses, Meat, Quick Meals

Black-Eyed Peas and Spinach Curry

Ingredients

Black-Eyed Peas and Spinach Curry

Dry Masalas

Garnish

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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