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Black Eyed Peas Curry with Spinach Recipe 
Ben Carraoli

Black Eyed Peas Curry with Spinach Recipe 

I recently made this black eyed peas curry with spinach, and honestly, it turned out better than I expected. I love how simple ingredients can create such a rich and comforting dish.
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Total Time 30 minutes
Servings: 5
Calories: 126
Ingredients Method Notes

Ingredients
  

  • 2 cups boiled or canned black-eyed peas
  • 1 cup chopped spinach
  • 1 large onion finely chopped
  • 2 medium tomatoes finely chopped
  • 4 –5 garlic cloves minced
  • 1 inch ginger grated
  • 1 green chili finely chopped
  • ¼ cup chopped cilantro
  • 1 tablespoon lemon juice
  • ½ tablespoon tomato paste
  • ½ teaspoon cumin seeds
  • ½ tablespoon coriander powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ⅛ teaspoon garam masala
  • Salt to taste
  • ½ tablespoon mustard oil or any cooking oil
  • 1 cup water or vegetable stock

Method
 

  1. Heat oil in a pan and add cumin seeds until they splutter. This step releases a rich aroma and enhances the flavor of the dish. Then add chopped onions, ginger, and garlic. Cook until the onions turn golden brown and slightly caramelized.
  2. Now add turmeric, red chili powder, coriander powder, and a little water. Stir well so the spices don’t burn and cook them on low heat. This helps release their full flavor and creates a strong curry base.
  3. Add chopped tomatoes and green chili, then cover the pan. Let them cook until soft and mushy, which helps create a thick gravy. Once done, cook uncovered for a few minutes to remove excess moisture.
  4. Mix in tomato paste and cook for about a minute. This step deepens the color and gives the curry a richer taste. It also enhances the overall texture of the gravy.
  5. Add the cooked or canned black-eyed peas and mix well. Let them cook with the masala for a couple of minutes so they absorb all the flavors. This step ensures every bite is flavorful.
  6. Pour in water or vegetable stock and cover the pan. Let it simmer for about 5 minutes so everything blends together. Keep the consistency slightly thick for the best taste.
  7. Add chopped spinach and cook for another 5 minutes. Spinach cooks quickly and blends beautifully with the curry. It also adds nutrients and a vibrant green color.
  8. Add garam masala, lemon juice, and fresh cilantro. Mix everything well and turn off the heat. Let the curry rest for a couple of minutes before serving for better flavor.

Notes

  • I always prefer soaking and cooking dried beans for better texture and taste
  • Don’t add too much water; I found a thicker curry tastes much richer
  • I like sautéing spices on low heat to avoid burning and bitterness
  • Adding lemon juice at the end really brightens the entire dish
  • I sometimes let the curry sit for 10 minutes before serving—it tastes even better.