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black eyed peas curry served in a white bowl with some rice in the background

Black eyed peas curry with spinach

Black-eyed peas curry with spinach is a delicious vegan and gluten-free recipe from India. This protein-rich vegan curry is very flavorful and can be enjoyed with rice as well as any Indian bread.
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 126kcal



  • Heat oil in a pan. Add cumin seeds and let them splutter for a few seconds.
  • Add chopped onion, garlic, and ginger. Saute until the onion starts turning brown.
  • Add red chili powder, turmeric powder, coriander powder, salt, and around a tablespoon of water. Mix and saute for about a minute on low flame.
  • Next, add tomatoes and green chili. Cook covered until the tomatoes turn mushy. Then cook uncovered for about 2-3 minutes.
  • Add tomato paste and saute for about a minute.
  • Add black-eyed peas. Mix and cook for 2 minutes before adding water.
  • Cover the pan and cook for around 5 minutes.
  • Add spinach and cook for another 5 minutes.
  • Finally add garam masala, lemon juice, and coriander leaves. Mix everything and switch off the gas. Serve hot with rice/ naan/ roti


  1. Black-eyed peas get cooked faster in comparison to other beans like kidney beans or chickpea so, cook them for a shorter period. 
  2. If using canned beans, discard the liquid and rinse the beans before adding to the curry.
  3. Avoid adding a lot of water to this curry. It tastes the best when made slightly thicker.


Calories: 126kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 399mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1221IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 2mg