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black eyed peas curry with spinach

Black Eyed Peas Curry with Spinach (Vegan)

A quick, healthy, and flavorful Indian-style curry combining tender black eyed peas with fresh spinach and aromatic spices like cumin, turmeric, and ginger. Perfect served over rice or with naan.
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Prep Time 15 minutes
Cook Time 35 minutes
Soak Time 1 minute
Total Time 50 minutes
Servings: 4 people
Course: Curry, Main Course, Stew
Cuisine: Indian, Vegan, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas soaked overnight and drained
  • 2 cups fresh spinach leaves loosely packed
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 1 medium ginger grated
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
Spices & Seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper optional, for heat
  • Salt to taste
  • Fresh cilantro for garnish

Equipment

  • Large Pan or Pot with Lid

Method
 

  1. Start by heating the olive oil in a large pan over medium heat. Add the chopped onions and cook until they're translucent, about 5-7 minutes.
    2 tablespoons olive oil, 2 medium onions
  2. Add the minced garlic and grated ginger. Cook for another minute, stirring constantly until fragrant.
    3 cloves garlic, 1 medium ginger
  3. Stir in the cumin, curry powder, turmeric, and cayenne pepper (if using) and cook for 1-2 minutes, until the spices are fragrant.
    1 teaspoon ground cumin, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper
  4. Add the soaked and drained black eyed peas, vegetable broth, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer until the peas are tender, about **30-35 minutes**. Check liquid level and add more water/broth if needed.
    1 cup dried black eyed peas, 2 cups vegetable broth, Salt
  5. Once the peas are cooked, stir in the fresh spinach leaves. Let them wilt into the curry, which should take about 2-3 minutes.
    2 cups fresh spinach leaves
  6. Taste and adjust the seasoning (salt and cayenne) as needed.
  7. Serve hot, garnished with fresh cilantro.
    Fresh cilantro

Notes

Soaking the black eyed peas is critical for the short cooking time listed. If you prefer a thicker curry, mash some of the peas against the side of the pot after they are tender. Do not overcook the spinach to retain its color and nutrients.