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Black Eyed Peas Curry

A fragrant, tasty and perfectly spiced curry served over rice or with chapattis.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course: Main Course
Cuisine: Pakistani
Ingredients Method

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

Method
 

  1. In a pan, add in the oil, tomatoes and onions and sweat down over a medium heat.
  2. 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.
  3. If the mixture starts to stick, then add in small amounts of water.
  4. Add in the black-eyed peas and cook for around 30 minutes, until the beans soften.
  5. Add in a handful of coriander and combine to the mixture.
  6. Pour in 1 litre of boiling water and then reduce until your desired thickness.
  7. Serve over white rice or chapatti and enjoy!