Black Eyed Pea and Kale Masala
Servings: 4 Servings
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Ingredients
- 1 medium white onion chopped
- 4 garlic cloves minced
- 1 1 inch piece ginger
- 1 bunch kale
- 4.5 cups black-eyed peas
- 1/4 cup extra-virgin olive or canola oil
- 2 1/2 tablespoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne powder
- 1 14.5-oz can diced tomatoes
- 1 tablespoon stevia seasoning or other salt free seasoning mix
- 2 limes cut into wedges
- Cooked rice and roti bread for serving
Instructions
- Rinse and cook black eyed peas until soft. Drain well and set aside.
- Finely chop 1 medium white onion. Set aside in a small bowl.
- Peel and mince 4 garlic cloves. Place in the bowl with the onions.
- Peel one 1 inch piece ginger with a knife or peeler. Slice it into thin slices, and then stack and slice into thin matchsticks. Set aside.
- Remove stems and large ribs from kale. Cut or tear leaves into small pieces into a bowl. Set aside.
- Heat ¼ cup olive or canola oil in a large pot over medium-high. Add the onion and garlic. Stir often until translucent and slightly golden, about 2 minutes.
- Add the ground coriander, ground turmeric, garam masala, and cayenne powder to the pot and cook, stirring, until well combined and aromatic, about 3 minutes.
- Add the can of diced tomatoes, and bring pot to a simmer. Cook, stirring often, until sauce darkens and thickens, about 6-10 minutes.
- Add the black-eyed peas and the stevia seasoning. Stir until mixed.
- Add half the kale and stir until well mixed. Reduce heat to medium low and cook until beans and kale are tender, and everything is well heated, about 2-3 minutes.
- Stir in the remaining kale. Gently stir until kale is well combined and just slightly wilted, about 1-2 minutes
- Remove pot from heat and add the ginger matchsticks. Stir until they are incorporated.
- Serve masala warm with rice, roti bread and lime wedges. Garnish with cilantro.