Black eyed peas and spinach are a very comforting and nutritious combination. I like to eat this curry with a brown rice or any grain, like quinoa or millets. This version has coconut milk, but you can use dairy or plant-based milk that works for you. However, please note that oatmilk or any other milk will change the taste of the dish a bit.
Ingredients
| Qty | Ingredient |
| 1 1/2 | cups dry black eyed peas |
| 1 | teaspoon salt |
| 2 | tablespoon coriander powder |
| 1 | tablespoon cumin seeds |
| 3 | dried red chilies |
| 1 | teaspoon pepper corn |
| 1 | cup chopped onions |
| 1/2 | teaspoon turmeric |
| 1 | teaspoon tamarind paste |
| 1 | cup coconut milk |
| 8 | oz. thinly cut spinach |
| Tempering | |
| 1 | teaspoon mustard seeds |
| 2 | tablespoons sliced shallots |
| 4 | cloves sliced garlic |
| 2 | tablespoons ghee or oil of your choice |
- Soak the black-eyed peas in water overnight.
- Turn the instant pot to sauté mode and add a tablespoon of oil. Once heated add the cumin seeds, dried red chilies, cumin seeds, pepper corn and coriander powder. Once the spices are roasted (no more than one minute), add the chopped onions.
- Cook the onions for about 10-15 minutes until they turn translucent, then add the turmeric powder.
- After a minute or so add the drained black-eyed peas and tamarind paste. Stir for about 5-10 minutes and then add coconut milk and one more cup of water and salt.
- Close the lid of the instant pot and switch to pressure cook mode for 12 minutes.
- Once the black-eyed peas are cooked and pressure valve has completely gone back to neutral, open the lid and add chopped spinach and turn to sauté mode for another 5-10 minutes.
- At this stage, the curry can be stored and kept in the refrigerator or freezer.
- When you are ready to eat, heat two tablespoons of ghee or oil in a small frying pan, add the mustard seeds and when the seed splutter, add the shallots and garlic. Once the garlic and shallots turn red around the edges, pour the tempering over the pot of black-eyed peas and stir before eating. Garnish with fresh cilantro if you like.
| Lentils | Greens | Dairy | Onions |
| Black eyed peas | Spinach | Coconut milk | Regular onions |
| Chickpeas | Kale | Almond milk | Scallions |
| Green lentils | Swiss Chard | Soy milk | Shallots |
| 16 bean mix | Collard greens | Oat milk | Leeks |
Notes
- There are some limited options in the table above.
- Usually any beans or lentils with skin can work with this recipe.
- Remember cooking times can vary with different types and sizes of instant pots as well as the freshness of the beans/peas.
Recipe Type