A healthy, hearty, and utterly delicious meatless curry.
Ingredients
2 Tbsp Olive oil
1 onion, minced
2 Tbsp grated ginger
5 cloves garlic, minced
1 Tbsp curry powder
1 Tbsp cumin
1 tsp turmeric
1 tsp garam masala
2 14 oz cans diced tomatoes
28 OZ bag frozen black eye peas
3 cups broth
Salt to taste
1 can coconut milk
8 oz fresh spinach
Instructions
Saute onion in olive oil over medium heat until it starts to soften and turn translucent. Add ginger and garlic and cook for 1 minute. Add spices and cook for 2 minutes, stirring often.
Add tomatoes, black eye peas, and broth. Bring to a simmer and cook for an hour (I like to simmer mine for 3 hours because we like our beans really soft).
Add coconut milk and cook for 5 minutes. Turn off heat and add in spinach to wilt. Enjoy!
I serve with rice, chapati or naan.
Recipe by To plate with love at https://toplatewithlove.com/curried-coconut-black-eye-peas/