Indian-style Black-eyed Peas

Indian-style Black-eyed Peas
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    butter

  • 1

    garlic clove, chopped

  • 0.250

    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

  • 1/4 tsp.
    (1 mL)

    ground cloves

  • 19 oz
    (540 mL)

    can black-eyed peas, drained and rinsed

  • 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.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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