Black-Eyed Peas and Spinach Curry
April 27, 2020Recipe courtesy of Amisha Gurbani, blogger at thejamlab.co and EatUsaBeans.com
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.
Ingredients
Black-Eyed Peas and Spinach Curry:
- 2 cups black eyed peas
- 2 tbsp. ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- a pinch of asafoetida
- 1-2 teaspoon grated ginger (I like it more gingery)
- 2 cloves of grated garlic
- 1 green chilli finely chopped
- 2 small tomatoes finely chopped
- 2 cups baby spinach leaves
Dry Masalas:
- 1 teaspoon red chilli powder (I like it a tad bit more spicy. If you want it less spicy, add ½ teaspoon)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- salt to taste
Garnish:
- 2 tbsp. chopped cilantro
Directions
In a small bowl, add in the black eyed beans, and soak them overnight in water covering more than an inch above the beans. Or if you soak them in warm water for 3-4 hours, that should do it too.
After soaking overnight, cook it in a pressure cooker, where the beans are covered with 2 inches of water, for about 6 whistles on medium heat. OR you can cook the beans in a large pot covered with about 3 inches 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.
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.
Add in the soaked black eyed beans. Add about 3 cups 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.
Garnish with cilantro.
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.
Enjoy with rice/bread/naan/roti!
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