Indian-Style Spinach and Black-Eyed Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 bunches of fresh Spinach, washed3 cups Black-eyed peas1 cup Skim milk (use soy or almond milk for Vegan)4 cloves Garlic, minced or finely chopped, or to taste1 teaspoon Ginger powder (or fresh)1 medium Onion, chopped1 can Tomato Paste1 teaspoon Cumin seeds1/2 teaspoon Turmeric powder1 teaspoon Chili powder1 teaspoon Garam Masala1 Bay Leaf2 tablespoons Extra Virgin Olive Oil
Heat oil in pan.
Add cumin seeds and roast for a minute.
Add onion and garlic, and sautee until onions turn golden.
Add ginger, turmeric, chili, garam masala, and bay leaf. Stir well, so onions and garlic are coated.
Add spinach. Cover pan so leaves wilt in the steam, 5-8 minutes.
Add black-eyed peas, tomato paste, and milk.
Stir slowly, dissolving the paste into the liquid. If need be, add water, a little at a time, until the mixture is the desired texture (some people may like it "soupier," others a thicker, saucy texture).
Cover and simmer on low heat until hot and flavours have mixed - at least 10-15 minutes. The longer you let it simmer on low heat, the more the spices will mingle and the food will steep in the flavours.
OPTIONAL: if you prefer a smoother texture, use an immersion blender or food processor to puree.
Serving Size: Makes 4 servings, roughly 1 1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user KALISCHILDE.
Add cumin seeds and roast for a minute.
Add onion and garlic, and sautee until onions turn golden.
Add ginger, turmeric, chili, garam masala, and bay leaf. Stir well, so onions and garlic are coated.
Add spinach. Cover pan so leaves wilt in the steam, 5-8 minutes.
Add black-eyed peas, tomato paste, and milk.
Stir slowly, dissolving the paste into the liquid. If need be, add water, a little at a time, until the mixture is the desired texture (some people may like it "soupier," others a thicker, saucy texture).
Cover and simmer on low heat until hot and flavours have mixed - at least 10-15 minutes. The longer you let it simmer on low heat, the more the spices will mingle and the food will steep in the flavours.
OPTIONAL: if you prefer a smoother texture, use an immersion blender or food processor to puree.
Serving Size: Makes 4 servings, roughly 1 1/2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user KALISCHILDE.
Nutritional Info Amount Per Serving
- Calories: 299.8
- Total Fat: 9.2 g
- Cholesterol: 1.3 mg
- Sodium: 515.4 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 12.7 g
- Protein: 13.4 g
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