Black-eyed Peas Curry with Spinach
A delightful and nutritious black-eyed peas curry enriched with vibrant spinach and aromatic spices, perfect for family dinners or weeknight meals.
Ingredients
Main Ingredients
- 2 cups boiled/canned black-eyed peas Tender legumes that add creaminess.
- 1 cup chopped spinach Fresh or frozen.
- 1 large onion, finely chopped Brings sweetness to the dish.
- 2 medium-sized tomatoes, finely chopped Adds juiciness and acidity.
- 4-5 cloves garlic, minced Infuses the dish with aroma.
- 1 inch ginger, grated Adds a warm, peppery flavor.
- 1 piece green chili pepper, finely chopped Provides mild heat.
- 1/4 cup chopped cilantro (optional) For freshness.
- 1 tablespoon lemon juice Adjust according to taste.
- 1/2 tablespoon tomato paste Enhances richness.
- 1/2 teaspoon cumin seeds Provides a warm aroma.
- 1/2 tablespoon coriander powder Adds a citrusy flavor.
- 1/2 teaspoon red chili powder For a touch of heat.
- 1/4 teaspoon turmeric powder Gives a warm golden color.
- 1/8 teaspoon garam masala Adds complexity.
- to taste salt Enhances flavors.
- 1/2 tablespoon mustard oil or cooking oil For sautéing.
- 1 cup water or vegetable stock To achieve desired curry consistency.
Instructions
Preparation
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter for a few seconds.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions begin to turn brown.
- Stir in the spices: red chili powder, turmeric powder, coriander powder, and salt. Mix well on low flame for about a minute.
- Incorporate the tomatoes and green chili. Cover the pan and cook until the tomatoes become mushy, about 5-7 minutes.
- Add the tomato paste, stirring it into the mixture. Sauté for another minute.
- Mix in the black-eyed peas and combine thoroughly. Let it cook for another 2 minutes.
- Cover and let it simmer for approximately 5 minutes.
- Add the chopped spinach and cook for another 5 minutes until the spinach wilts.
- Finish with garam masala, lemon juice, and fresh cilantro. Serve hot.
Notes
For an extra layer of flavor, try roasting the spices. Add coconut milk for a creamier texture. Store leftovers for up to 3 days in the fridge.