Black Eyed Peas Curry
A fragrant, tasty and perfectly spiced curry served over rice or with chapattis.
Ingredients
- 2 tbsp Oil
- 2 Onions
- 3 Tomatoes
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric
- 2 tsp Paprika
- 1 tsp Garam Masala
- 1 tsp Garlic
- 1 tsp Ginger
- 1 Cup Black Eyed Kidney Beans Boiled for 45 mins - you can also used canned which you don't have to boil
- 1 litre Boiling Water
- 1 Handful Spinach Chopped
Instructions
- In a pan, add in the oil, tomatoes and onions and sweat down over a medium heat.
- Cook for around 10 minutes and then add in all the spices, garlic and ginger. Cook until the oil starts to separate from the mixture.
- If the mixture starts to stick, then add in small amounts of water.
- Add in the black-eyed peas and cook for around 30 minutes, until the beans soften.
- Add in a handful of coriander and combine to the mixture.
- Pour in 1 litre of boiling water and then reduce until your desired thickness.
- Serve over white rice or chapatti and enjoy!