Name: Black-Eyed Pea Curry with Spinach from Indian Instant Pot® Cookbook
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1/8 teaspoon cumin seeds; 1/8 teaspoon black mustard seeds (or omit and double up on the cumin seeds); 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 cup diced tomato; 1 ⁄2 teaspoon ground turmeric; 1 ⁄4 teaspoon ground cayenne pepper; 1 ⁄2 teaspoon ground cumin; 1 ⁄2 teaspoon ground coriander; 1 teaspoon salt; 1 cup dried black-eyed peas; 2 cups water; 4 cups raw spinach

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TodayI have another black-eyed pea recipe for you and it’s from Indian Instant Pot Cookbook by Urvashi Pitre. This simple, healthy recipe for Black-Eyed Pea Curry with Spinach is made in your Instant Pot and is delightful!

I really love Urvashi’s book, especially that she gives you spice blend recipes and recommendation. Spices are so important in Indian cooking.

Below you can watch me make the recipe and see just how easy it is!

The Indian Instant Pot Cookbook is not vegan, but it does have tons of vegetarian recipes that can be easily veganized with nondairy yogurt, vegan milk, and vegan butter or oil. It also has some accidentally vegan ones like this black-eyed pea curry too.

I’m going to try veganizing some of the chicken recipes with soy curls or chickpeas. And don’t forget that tofu is a great substitute for paneer.

Black-Eyed Pea Curry with Spinach from Indian Instant Pot® Cookbook

Printed from Indian Instant Pot® Cookbook by Urvashi Pitre (with permission)
"Whenever I was feeling particularly lazy, I would make Punjabi lobia. I would use canned beans, and the taste would be okay. Then I realized that you could make perfectly cooked black-eyed peas in 10 minutes in a pressure cooker. Now we have this much more often, and it is so much better. Chop one tomato, and everything else is pour and cook. The end result is a creamy, full-bodied bean and spinach dish that makes an excellent weeknight supper. As always, adjust the cayenne to your heat preference. - Urvashi Pitre"

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Course: Main Course

Cuisine: Indian

Keyword: curry

Servings:

Calories: 197kcal

Author: Kathy Hester

Ingredients

1 tablespoon peanut oil
1/8 teaspoon cumin seeds
1/8 teaspoon black mustard seeds or omit and double up on the cumin seeds
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup diced tomato
1 ⁄2 teaspoon ground turmeric
1 ⁄4 teaspoon ground cayenne pepper
1 ⁄2 teaspoon ground cumin
1 ⁄2 teaspoon ground coriander
1 teaspoon salt
1 cup dried black-eyed peas
2 cups water
4 cups raw spinach

Instructions

Preheat the Instant Pot® by selecting Sauté and adjusting to More for high heat. When the inner cooking pot is hot, add the oil and heat until it is shimmering and add the cumin seeds and mustard seeds (if using). They will begin to sputter like popcorn popping. Add the garlic and ginger and sauté for 30 seconds.
Add the tomato and cook for 1 to 2 minutes until the tomato is softened.
Add the turmeric, cayenne, cumin, coriander, and salt, and mix well.
Add the black-eyed peas and water, and mix. Place the spinach on top.
Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes. Allow 10 minutes of natural pressure release, then quick release any remaining pressure.
When the cooking is complete, unlock and remove the lid. Stir and taste, adding more salt or cayenne if necessary. Serve with rice, chapattis, or naan.

Nutrition

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