Spinach with black-eyed peas

Spinach with black-eyed peas

I Love Curry
Jonathan Gregson

A simple, everyday main course that shows how most Indians eat: a no-fuss dish with fresh vegetables and some sort of protein. This is only lightly spiced, so as not to overpower the spinach, and goes well with rice, breads and a little yogurt.


Quantity Ingredient
3 tablespoons vegetable oil
1/2 rounded teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
2-4 dried red chillies
5 garlic cloves, finely chopped or grated into a paste
14 fresh curry leaves
250g whole leaf spinach, shredded
or baby spinach, washed well
salt, to taste
lots freshly ground black pepper
1 teaspoon ground coriander
1 rounded teaspoon ground cumin
400g can of black-eyed peas, drained well and rinsed
1 1/2-2 teaspoons tamarind paste, or to taste
good handful roasted and salted peanuts


  1. Heat the oil in a non-stick saucepan. Add the mustard and fenugreek seeds and whole dried chillies. Once the mustard seeds have spluttered, add the garlic and curry leaves and cook them gently until the garlic is just starting to turn golden.
  2. Add the spinach, seasoning and a splash of water; mix well and cover. Cook for five to seven minutes, until well wilted, stirring occasionally. Add the ground coriander and cumin, half the black-eyed peas and a splash of water. Cover and cook for five or six minutes. Take out one-third of the mix and blend to a fine puree. Return to the pan with the remaining beans.
  3. Stir in the tamarind paste and peanuts. Boil off any excess water: you should be left with a slightly thick, creamy mass. Taste and adjust the seasoning and tartness, adding more tamarind if you would like more tang, and serve.
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