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.

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Link to Youtube Video

https://youtu.be/RNInqnR_6Ao