I cannot believe it has taken me all month to share this recipe with you! Thanks to travel this month, leftovers have been hiding in my freezer, and I am so excited to eat them up this week! The longer it sits, the more flavorful this bowl of spicy goodness gets.
Collard greens and black-eyed peas seem to always go together. Instead of breaking them up, I thought I’d put a new spin on them with a little heat and a little sweetness. This recipe turned out a mix between a traditional dal and chana masala. Peas instead of garbanzo beans but thick like a stew, with lentils, tomatoes, and traditional dal spices. It’s a cold weather January bowl of comfort.
- 1 16 oz can black eyed peas, drained and rinsed
- 1 c brown or green lentils
- 1 bunch collard greens
- 1 16 oz can diced tomatoes
- 1/2 c full fat coconut milk
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp garam masala
- 1 T curry powder
- 1 T dried cilantro
- Place peas and lentils in a large stockpot and cover with water. Bring to a boil over high heat, reduce heat, and simmer, until lentils are cooked and water is absorbed.
- Add collards, tomatoes, and coconut milk and stir to combine. Add water to thin as needed.
- Stir in all spices and simmer on stove over medium-low heat for 20 minutes to let flavors develop. Add more water or vegetable stock as needed for desired consistency.
- Serve over rice or quinoa.
Per serving: 304 kcal, 46 g carbs, 6 g fat, 18 g protein, 489 mg sodium, 3 g sugar