Black Eyed Pea Curry

Indian curries can be intimidating at the first glance... but it if you get this standard formula down you can literally make several variations by changing vegetables/legumes/lentils/meat. This is one of my favorites! Packed with turmeric, ginger, garlic!

This was so delicious and filling!! Packed with fiber, protein , several anti inflammatory spices and complex carbs! It has 13 gm of protein in one cup 👏🏽

Ingredients:

• 2 cups of soaked black eyed peas

• 1 onion chopped fine

• 2 large tomatoes chopped

• 2 teaspoon of ginger paste

• 2 teaspoon of garlic paste

• 1 tbsp coriander powder

• 1 tbsp cumin powder

• 1/2 tbsp Turmeric

• 1/4 teaspoon of chili/ cayenne powder

• 1 cup of fresh cilantro leaves chopped

• Salt to taste

• 2 tbsp lemon 🍋juice

• 1 tbsp avocado oil

Instructions:

1. Soak the beans overnight. Drain and wash them with running water.

2. Heat oil in a pressure cooker or instant pot.

3. Once hot add onion. Let it become golden brown.

4. Add ginger garlic paste. Let it roast. Make sure it does not burn.

5. Add your spices and lower the heat. Stir so they don’t burn.

6. Add cilantro (1/2 of the chopped leaves) to the spices along with tomatoes.

7. Add some water and let this cook.

8. Once the mixture becomes a smooth paste then add your beans and salt.

9. Cook according to your pressure cooker / instant pot instructions! If you cook in a regular pot it takes a while to cook the beans.

10. Once cooked adjust your salt, add lemon juice and top it with cilantro!!!

11. Enjoy with rice/ quinoa/ bread!