This customisable Indian-style stew is an easy way to incorporate complex carbs into your weekly meal prep
Top tip: Batch cook and freeze this recipe to enjoy later
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 415 |
| Fat | 24.7g |
| Saturates | 3.3g |
| Protein | 13.9g |
| Carbs | 40.6g |
| Sugars | 3.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrep your ingredients: Finely chop the onion. Peel and crush the garlic cloves. Finely grate the ginger. Remove ribs and stems from the kale and finely chop the stems. Tear leaves into large pieces. Drain and rinse the black-eyed peas.
Heat the olive oil in a medium pot over medium-high. Saute the onion and garlic, stirring often, until golden, 10–12 minutes.
Add the spices and fry for 3 minutes until fragrant. Add the tomatoes and salt and allow to simmer for 15 minutes. Add the black eyed peas, salt and 500ml water. Add the kale and simmer for 10 minutes until tender. Stir in the grated ginger.
Serve with crusty bread, rice or flatbread.
