Punjabi Black Eyed Peas Curry

A dish from India, this time from Punjab. I make the curry with black eyed peas, which are incredibly healthy and delicious! I serve it with saag aloo, a spiced spinach and potato dish, and a crispy multigrain paratha.

Spinach, tomatoes, white onion, garlic, red chilli, rawit chilli, potato, lemon, fresh ginger, mint, black eyed peas, chilli powder, cinnamon, kasuri methi (dried fenugreek leaves), cumin seeds, coriander seeds, clove, turmeric, bay leaf, black mustard seeds, multigrain roti paratha (wheat flour, water, vegetable margarine, brown flaxseed, rye, barley, sesame seeds, spelt flour, quinoa, millet, rapeseed oil, sugar, salt, raising agent, corn starch), tomato puree, pepper and salt, sunflower oil.

Allergens: gluten, mosterd, sesamzaad, sulfiet.

Microwave

Heat the bean curry with saag aloo loosely covered for 3-4 minutes (2 persons) to 5-8 minutes (2 or more persons). Heat the paratha (flatbread) on a plate for 30 seconds or briefly heat on both sides in a dry frying pan over medium-high heat.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the bean curry and saag aloo covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) or 25-30 minutes (2 persons or more). Heat the paratha (flatbread) uncovered on a plate for the last 5 minutes. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy128 kcal

Protein4,39 g

Fat4,46 g

of which saturated1,6 g

Carbohydrates15,55 g

Dietary fibre4,23 g

Salt0,4 g

Average weight: 540 g