Are you looking for a dish that is not only quick and easy to make but also packed with nutrients and bursting with flavor? Look no further than black eyed peas curry with spinach. This recipe has become a staple in my household, and for good reason. It’s a perfect blend of healthy, flavorful, and convenient, making it a great option for busy weeknights or special occasions. I still remember the first time I made it for my family; the aroma that filled the kitchen and the smiles on their faces when they took their first bites are memories I treasure. It’s a dish that has become a part of our family tradition, and I’m excited to share it with you.
Why You Will Love This Recipe
I have a special connection to black eyed peas curry with spinach that goes beyond its taste. It reminds me of my travels to India, where I first fell in love with the vibrant colors and rich flavors of the local cuisine. This dish, in particular, stands out because it combines the simplicity of black eyed peas with the nutritional powerhouse of spinach, creating a meal that is both nourishing and delicious. Every time I make it, I’m taken back to those incredible experiences, and I hope it brings a piece of that joy into your home as well.
Ingredients
To make this delicious black eyed peas curry with spinach, you will need the following ingredients:
- 1 cup dried black eyed peas, soaked overnight and drained
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 1 medium ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 can diced tomatoes
- 2 cups fresh spinach leaves
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
Step-by-Step Instructions for Making the Recipe
Making black eyed peas curry with spinach is straightforward and fun. Here’s how you can do it:
- Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook until they are translucent.
- Add the minced garlic and grated ginger to the pan and cook for another minute, stirring constantly to prevent burning.
- Stir in the cumin, curry powder, turmeric, and cayenne pepper (if using) and cook for 1-2 minutes, until the spices are fragrant.
- Add the soaked and drained black eyed peas, diced tomatoes, salt, and pepper. Mix well to combine.
- Pour in enough water to cover the peas and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer until the peas are tender.
- Stir in the fresh spinach leaves and let them wilt into the curry.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with fresh cilantro.
black eyed peas curry with spinach
Ingredients
Equipment
Method
- Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook until they are translucent.2 tablespoons olive oil, 2 medium onions
- Add the minced garlic and grated ginger to the pan and cook for another minute, stirring constantly to prevent burning.3 cloves garlic, 1 medium ginger
- Stir in the cumin, curry powder, turmeric, and cayenne pepper (if using) and cook for 1-2 minutes, until the spices are fragrant.1 teaspoon ground cumin, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper
- Add the soaked and drained black eyed peas, diced tomatoes, salt, and pepper. Mix well to combine.1 cup dried black eyed peas, 1 can diced tomatoes, Salt and pepper
- Pour in enough water to cover the peas and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer until the peas are tender.
- Stir in the fresh spinach leaves and let them wilt into the curry. Avoid overcooking the spinach.2 cups fresh spinach leaves
- Taste and adjust the seasoning as needed. Serve hot, garnished with fresh cilantro.Fresh cilantro
Notes
Expert Tips for Best Results
To get the best out of your black eyed peas curry with spinach, make sure to soak the black eyed peas overnight to reduce cooking time and make them easier to digest. Also, don’t overcook the spinach; it should be wilted but still retain some of its vibrant green color. Adjust the amount of spices according to your taste preferences, and consider adding other vegetables like bell peppers or carrots to make the dish more versatile. Finally, serve with a side of rice, naan, or roti to soak up the flavorful curry sauce.
Serving Suggestions
Black eyed peas curry with spinach is incredibly versatile and can be served in a variety of ways. For a comforting meal, serve it over a bed of fluffy rice or with some warm naan bread to mop up the curry sauce. It also pairs well with roti or as a filling for whole grain wraps. For a lighter option, serve it as a stew with some crusty bread on the side. You can also customize it to suit different dietary needs by adding other vegetables or using it as a topping for salads or bowls.
Conclusion
Black eyed peas curry with spinach is more than just a recipe; it’s a way to bring people together with its comforting flavors and nourishing ingredients. Whether you’re looking for a quick weeknight dinner or a special dish to share with loved ones, this recipe has something for everyone. With its blend of tradition, flavor, and nutrition, it’s sure to become a favorite in your household, just as it has in mine. So go ahead, give it a try, and enjoy the journey of flavors and memories that it brings.
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