Recipe #5945
Indian-style Black-eyed Peas
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Meat Substitutes |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) butter*
- 1 garlic clove, chopped
- 1/4 onion, minced
- 2 medium carrots, diced small
- 1/4 cup (60 mL) raisins
- 1 cup (250 mL) vegetable broth
- 1 tsp. (5 mL) ground cardamom
- ¼ tsp. (1 mL) Irresistibles ground cloves*
- 1 19-oz. (540-mL) can black-eyed peas, drained and rinsed
- 1 171-g bag spinach, cut up
- 1 cup (250 mL) regular (3.25%) plain yogurt
- Salt and pepper to taste
Preparation
In a large pot over medium heat, sweat garlic, onion, carrots and raisins in butter for 2 or 3 minutes.
Add broth and spices and simmer until carrots are cooked through.
Stir in black-eyed peas and spinach, cover and cook for another 5 minutes.
Remove from heat, season with salt and pepper and stir in yogurt.
Stir to blend, adjust seasoning and serve with naan bread.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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