Curry with Black Eyed Peas, Spinach and Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 18 mg | (0 %) | ||
| Calcium | 1 mg | (0 %) | ||
| Magnesium | 1 mg | (0 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Ingredients
- For the spice mix
- 5 dried chili peppers
- 8 Cardamom (pods removed)
- 2 ½ Tbsps Coriander
- 1 Tbsp Cumin
- 1 tsp black peppercorns
- ½ Cinnamon stick 4-5 cm (approximately 1.5-2 inches)
- 1 tsp dark Mustard seed
- 1 tsp Fenugreek
- 1 cloves
- 1 Tbsp ground Turmeric
- 1 tsp ground ginger
- 10 dried Curry leaves
Preparation steps
Soak the black eyed peas overnight in cold water. Drain and cook in fresh water for about 45 minutes, until tender.
Combine all of the ingredients for the spice mixture in mortar or coffee grinder and grind to a powder. Transfer the spice mixture to a glass jar.
Thaw the peas. Peel the potatoes and cut into small cubes. Boil the peas and potatoes in boiling salted water for about 10 minutes. Drain in a colander. Rinse the spinach and cauliflower. Cut the cauliflower into small florets. Boil the spinach and cauliflower in boiling salted water with the lemon juice for about 10 minutes. Drain well.
Heat the coconut oil in a large, nonstick skillet. Add the spinach, cauliflower and peas to the skillet and season with 1 1/2 tablespoons of the spice mixture. Pour in the broth and continue cooking until almost all of the liquid has evaporated. Add the potato cubes and drained black eyed peas to the pan and toss to combine. Season with salt and more of the spice mixture to taste. Spoon into bowls and serve immediately.
