This simple and healthy black-eyed pea recipe is from Indian Instant Pot Cookbook by Urvashi Pitre. Instead of using canned beans, try it from scratch with your Instant Pot for the best foundation for this curry. 🥘🥘🥘😁🍚🍚🍚
Vegan Instant Pot Black-Eyed Pea Curry with Spinach
- 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
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.
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