Indian-Style Spinach and Black-Eyed Peas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Indian-Style Spinach and Black-Eyed Peas calories by ingredient
Introduction
I'm calling this "Indian-Southern Fusion!" It is curried spinach from a palak paneer recipe, but instead of using paneer (Indian cheese), I use black-eyed peas to add protein and cut fat. I call it an homage to the deep-south recipes for black-eyed peas and greens. I'm calling this "Indian-Southern Fusion!" It is curried spinach from a palak paneer recipe, but instead of using paneer (Indian cheese), I use black-eyed peas to add protein and cut fat. I call it an homage to the deep-south recipes for black-eyed peas and greens.Number of Servings: 4
Ingredients
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2 bunches of fresh Spinach, washed
3 cups Black-eyed peas
1 cup Skim milk (use soy or almond milk for Vegan)
4 cloves Garlic, minced or finely chopped, or to taste
1 teaspoon Ginger powder (or fresh)
1 medium Onion, chopped
1 can Tomato Paste
1 teaspoon Cumin seeds
1/2 teaspoon Turmeric powder
1 teaspoon Chili powder
1 teaspoon Garam Masala
1 Bay Leaf
2 tablespoons Extra Virgin Olive Oil
Tips
For a hearty meal, serve over rice or vegetable pulao. Great comfort food!
Directions
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.