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Oil-free Indian Black Eyed Peas Curry

Ingredients

  • 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

Instructions

  • 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.

Link to Youtube Video

https://youtu.be/RNInqnR_6Ao




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