This flavourful black eyed pea curry is easy to create and perfect for a throw together weeknight dinner! It is very customisable, you could really put in any greens you happen to have in the fridge! The peas ensure there is plenty of plant based protein so you won't be left hungry, especially when served with rice and yoghurt, yum!
Prepare all ingredients as per ingredient list above
If using rice, put this on to cook now either in a rice cooker or on the stove
In a large cast iron pot, heat the olive oil over a medium heat and add the mustard seeds and curry leaves, saute for 1 minute or so until fragrant
Add onion, garlic and ginger and saute for a further 3 - 5 minutes until onion is translucent
Add ground cumin, ground coriander, garam masala and chilli flakes, saute for a further 30 seconds
Add diced zucchini and cooked blacked eyed peas, tomato paste, coconut milk and stock, stir well to combine
Simmer for around 20 minutes until zucchini is cooked through and flavours are well combined
Remove from heat and stir through fresh spinach leaves
Serve on a bed of cooked rice, squeeze over the fresh lemon/lime juice, sprinkle chopped coriander on top and add a dollop of plain yoghurt
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days or can be frozen for up to one month for ultimate freshness.
If using dried black eyed peas for this recipe, you will need to have prepared them first: Rinse one cup of dried black eyed peas and then soak in water for 4-8 hours (I do overnight in the fridge). Drain soaking water and add to a pot with 4-5 cups of water, bring to a boil and then reduce to a simmer for 45 minutes - 1 hour (until soft). You can then strain them and use them for the curry.
If using canned black eyed peas, around three cans drained and rinsed would be required.