Soulfully Spiced is a new biweekly recipe column in which Supriya Raman, an LA-based vegan cook and blogger, uses her culinary expertise, cultural heritage, and cooking know-how to teach you how to make vegan food that is soulful, nourishing, and exceptionally tasty. In today’s column, she talks about the importance of broadening your culinary horizons as a way to enrich your plant-based diet. Her vegan beans & peas masala recipe is simple and easily customizable, yet its distinct mix of spices and aromatics makes it into a true gastronomic experience!
When I moved west, I was a lifelong vegetarian; and the question I was asked constantly was what do I even eat if not meat. Which bewildered me because the diversity and variety of food I grew up with were astounding, and yet so few knew about it. Since becoming vegan, and a personal chef, the number one piece of advice I give people who want to eat plant-based is to look to cultural foods and diversify from outside of your world.
Veganism is a relatively new ethnocentric naming for a concept and a consciousness that has existed for thousands of years. So much of the food from my childhood would now be labeled vegan. Every meal consisted of some type of lentil, and beans, along with a variety of vegetables, grains, and spices.
The number one piece of advice I give people who want to eat plant-based is to look to cultural foods and diversify from outside of your world.
This recipe is an example. It’s beans and peas cooked with a delightful combination of spices, simmered into a stew or a curry along with vegetables. Use any kind of beans or veggies you like; the flavor essence comes from the aromatics and spices.
The vegan beans & peas masala is a seamlessly healthy and delicious meal to put on your table. I hope you enjoy it as much as I do!
Ingredients
- 2 cups cooked kidney beans
- 1 cup green peas
- 1 red onion - chopped
- 4 medium tomatoes - chopped
- 3 bell peppers - 1 red, 1 yellow, 1 green to keep it colorful
- 3 cups chopped spinach
- 1 jalapeno - minced
- 4 cloves garlic - minced
- 2 tsp salt
- 3 tbsp olive oil
- a large handful of cilantro
Spices:
- 1 cinnamon stick
- 2 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp red chili powder - substitute: cayenne
- 1 tbsp garam masala
- ¼ tsp cardamom - crushed (optional but recommended)
Instructions
- Heat oil in a large pan. Add a cinnamon stick, cardamom, garlic, jalapeños & onions. Saute for 6 to 8 minutes until onions soften and turn golden. Next, add tomatoes and green peas along with ½ cup of water. Cover and cook for 5 minutes until tomatoes soften.
- Next, add in chopped bell peppers, measured salt, and all the spices except garam masala. Add a cup of water. Mix thoroughly and continue cooking on high heat for 10 minutes.
- Add spinach, kidney beans, and half of the cilantro, reserving the rest for topping. Mix thoroughly, and add another 1 cup of water. Bring this to a boil, and then simmer for 15-20 minutes. Check for salt; add a bit more if needed. Sprinkle garam masala and remaining cilantro, mix and remove from heat.
- Serve with rice and/or your favorite Indian bread.
Notes
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Recipe, text, and photography by Supriya Raman.
If you loved this vegan beans & peas masala, you might also like…
https://bestofvegan.com/chana-masala-curry/
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