Oil-free Indian Black Eyed Peas Curry
2 15oz cans of black eyed peas
1 cup packed baby spinach leaves
2 small red onions diced
2 vine ripe tomatoes diced
6 garlic cloves grated or pressed
1 thumb ginger grated
1 red or green chili pepper diced
1/4 cup chopped cilantro chopped
1 tablespoon lemon juice
2 tsp tomato pasted
1/2 tsp cumin seeds
1/2 TBSP ground coriander
1/2 tsp Indian red chili powder
1/4 tsp ground turmeric
1/8 tsp garam masala
1/4 tsp pink Himalayan salt
1/2 cup vegetable stock
Heat a few tbsp of the veggie stock in a pan on low-med heat. Add the cumin seeds and let them splutter for a few seconds.
Add chopped onion, garlic, and ginger. Saute until the onion starts turning brown.
Add red chili powder, turmeric, coriander, salt, and around a tablespoon of water. Mix and saute for about a minute
Add tomatoes and green/red chili. Cook covered until the tomatoes soften, about 5 minutes. Remove the cover and cook uncovered for about 5 minutes.
Add tomato paste and saute for about about 2 minutes.
Add black-eyed peas. Mix and cook for 4 minutes before adding the rest of the veggie broth.
Cover the pan and cook for 5 minutes.
Add spinach and cook for another 5 minutes.
Add garam masala, lemon juice, and cilantro. Mix to combine, turn off heat and serve hot.
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