A delicious and nutritious meal, this curry makes a satisfying weeknight dinner that’s quicker and cheaper than ordering in.
Ingredients
- 3 tbsp sunflower oil
- ½ tsp mustard seeds
- 2 garlic cloves, finely chopped
- 10 curry leaves
- 1 large onion, chopped
- 2 green chiles, split lengthwise and seeded
- ½ tsp chile powder
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 3 tomatoes, chopped
- 3½ oz (100 g) spinach, chopped
- 14 oz (400 g) can black-eyed peas, rinsed and drained
- salt
- 1¼ cups plain yogurt
- naan bread or rice, to serve
How to Make It
- Heat the oil in a large saucepan and add the mustard seeds. When they start to pop, add the garlic, curry leaves, and onion. Cook over medium heat for 5 minutes, or until the onion is soft.
- Add the green chiles, chile powder, coriander, and turmeric. Mix well and add the tomato pieces. Stir, then add the spinach. Cook over low heat for 5 minutes.
- Finally, add the black-eyed peas and salt to taste. Cook for another minute, or until everything is hot. Remove the pan from the heat and slowly add the yogurt, stirring well. Serve warm with naan bread or rice.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 228 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 2.6 g 13% |
Trans Fat 0.0 g |
carbohydrates 22 g 17% |
Dietary Fiber 7 g 18% |
Sugars 12 g 13% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |