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black eyed peas curry with spinach

black eyed peas curry with spinach

A quick, nutritious, and flavorful curry featuring black eyed peas and spinach, inspired by the vibrant and rich tastes of Indian cuisine.
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Prep Time 15 minutes
Cook Time 45 minutes
Soak Time 1 minute
Total Time 1 hour
Servings: 4 people
Course: Curry, Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas soaked overnight and drained
  • 2 medium onions chopped
  • 3 cloves 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

Equipment

  • Large Pan or Pot

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. Stir in the fresh spinach leaves and let them wilt into the curry. Avoid overcooking the spinach.
    2 cups fresh spinach leaves
  7. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh cilantro.
    Fresh cilantro

Notes

Soak the black eyed peas overnight to reduce cooking time and improve digestion. Adjust the spices to your preferred heat level. For the best result, avoid overcooking the spinach; it should still be a vibrant green. Consider serving with rice, naan, or roti to soak up the sauce.