Black-eyed pea masala with kale

Black-eyed pea masala with kale

20 mins Prep · 50 mins Cook

This customisable Indian-style stew is an easy way to incorporate complex carbs into your weekly meal prep

Top tip: Batch cook and freeze this recipe to enjoy later

Created by Spinneys
Prep time 20 minutes
Cook time 50 minutes
Serves 4
Cuisine Indian
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 415
Fat 24.7g
Saturates 3.3g
Protein 13.9g
Carbs 40.6g
Sugars 3.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Prep your ingredients: Finely chop the onion. Peel and crush the garlic cloves. Finely grate the ginger. Remove ribs and stems from the kale and finely chop the stems. Tear leaves into large pieces. Drain and rinse the black-eyed peas.


Heat the olive oil in a medium pot over medium-high. Saute the onion and garlic, stirring often, until golden, 10–12 minutes.


Add the spices and fry for 3 minutes until fragrant. Add the tomatoes and salt and allow to simmer for 15 minutes. Add the black eyed peas, salt and 500ml water. Add the kale and simmer for 10 minutes until tender. Stir in the grated ginger.


Serve with crusty bread, rice or flatbread.