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
Find more of Supriya’s recipes on her website and Instagram (@supriyaramankitchen).
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