The Black-Eyed Pea is actually more of a bean. They are very nutritious and packed with proteins and vitamins. Their neutral taste provides a great canvas upon which layers of flavors can be added. My Black-eyed Peas with Spinach in a creamy coconut curry is a healthy and delicious dish from the state of Maharashtra, located on India’s west coast. This simple and versatile dish can be served with fragrant Basmati rice, traditional Indian flatbreads or can even be served as a soup.

This dish can be prepared by using traditional cooking techniques (which involves soaking the black-eyed peas overnight and using a pressure cooker) or you can simply use canned black-eyed peas and frozen spinach in a pinch. Either way, your friends and family will really enjoy eating this healthy and hearty dish.


Black-Eyed Peas with Spinach and Coconut Curry

Yield: 6 servings

Ingredients:

1½ cups of dried black-eyed peas or 2 cans of black-eyed beans (drained and rinsed)
4 cups water
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 piece of ginger, peeled and finely chopped
2 small green chilies, finely minced
1 large tomato, finely chopped
10 ozs. of fresh baby spinach leaves or 10 ozs. of frozen spinach (thawed and drained)
salt and pepper to taste
½ tsp garam masala
½ tsp turmeric
½ tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 can of coconut milk (can use the light variety)
4 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

Method:

If you are using dried black-eyed peas:

Wash them well in cold water. In a large mixing bowl, cover the black-eyed peas by at least 2 inches of water, cover the bowl and soak overnight on your countertop. When you are ready to use the black-eyed peas, rinse well and place them in a pressure cooker along with enough water to cover and use as directed. I recommend cooking the black-eyed peas in a vessel within the pressure cooker. They usually cook in 12-15 minutes (this may vary among pressure cookers) after pressure has been reached. They should be soft and creamy but not mushy.

In a large pot on medium high heat, add the oil. Then add the onions, when they have softened, add the green chilies, ginger and garlic. Stir to combine and add the spices (salt, pepper, garam masala, turmeric, chili powder, ground coriander and the ground cumin). Stir for 2-3 minutes until the mixture is fragrant, and add the tomatoes. Add the black-eyed peas and their cooking liquid (if you used the pressure cooker method)or the canned black-eyed peas. Stir and add salt and pepper to taste. Add the coconut milk, cover, reduce the heat to low and simmer gently for 20-30 minutes. Add the fresh or frozen spinach leaves (roughly chopped). Stir and cook for an additional 5-6 minutes and check your seasonings. Make any necessary adjustments. Garnish with freshly chopped cilantro leaves and serve.