Ingredients
- White onion 1
- Garlic cloves 4
- Fresh ginger 5cm
- Kale 200g
- Black-eyed peas 2 x 400g
- SpinneysFOOD Extra Virgin Olive Oil 4 tbsp
- Ground coriander 3 tbsp
- Ground turmeric 1 tsp
- Garam masala 1 tsp
- Cayenne powder 1 tsp
- Chopped tomatoes 400g
- Fine sea salt 1 tbsp
Nutrition (Per serving)
- 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."
Black-eyed pea masala with kale
Indian 20 Mins Prep · 50 Mins Cook
- Prep 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.