Curried black-eyed peas make a warm and comforting dish seasoned with fragrant Kashmiri masala, a mild spice blend from Kashmir, India. Despite their name, black-eyed peas are a type of bean and provide plant-based protein, fiber and iron, with a half cup cooked offering 6 grams of protein, 3 grams of fiber and 10 percent of the recommended daily iron intake.

Ingredients

1 cup cooked brown rice

1 Tbsp. olive oil

1 onion, diced

2 cloves garlic

2 Tbsp. tomato paste

1 Tbsp. Kashmir Masala or Garam Masala

1 tsp. onion powder

1 tsp. sugar

1 tsp. coriander

Salt to taste

½ cup tomato sauce

15 oz. can black-eyed peas, drained

2 tsp. vegetable stock concentrate

2 cups water

Directions

1. Cook brown rice according to package instructions.

2. Heat sauté pan to medium heat, add oil and onion, and cook for 2-3 minutes or until onions are translucent. Add garlic, tomato paste, Kashmir Masala or Garam Masala, onion powder, sugar, coriander, and salt, and toast spices for 30 seconds.

3. Add tomato sauce, black eyed peas, vegetable stock concentrate, and water to pan. Simmer until onions are soft, about 20 minutes.

4. Serve with brown rice.

Nutrition Facts

4 servings per container

Serving size: 1/4 recipe

Calories: 220

This recipe was created in partnership with CU Anschutz Health and Wellness Center and adapted from www.modernfoodstories.com.

Do you want to learn to cook healthier for yourself and your family? Check out the latest CU AHWC Cooking Series offerings by clicking here.

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