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Lunch recipe · from the recipe book

Black-Eyed Pea and Potato Dry Curry

Golden, crisp-edged potatoes and tender black-eyed peas tossed with toasted cumin, coriander and ginger, finished with cilantro and lemon over fluffy brown rice.

Black-Eyed Pea and Potato Dry Curry

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2⅔ cups620 gWater
  • 2½ medium500 gRusset potatoescut into 3/4-inch cubes
  • 2 cups342 gBlack-eyed peas, canned, drained and rinsed
  • 2 tbsp30 gCanola oil
  • 2 tsp4 gGround cumin
  • 1½ medium160 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ medium180 gTomatoeschopped
  • ¾ tsp2 gGround turmeric
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gChili powder
  • 4 cups loosely packed120 gBaby spinach
  • ¾ tsp5 gSalt
  • 2 tbsp30 gLemon juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Prep first: cube the potato, slice the onion, mince the garlic and jalapeño, grate the ginger, chop the tomato and cilantro.
  2. Put the brown rice in a saucepan with 500 g of the water. Bring to a boil, cover and simmer on low for 40 minutes, then let stand covered while you finish the curry.
  3. Meanwhile, put the potato in a large lidded skillet with the remaining 120 g of water. Cover and steam over medium heat for 8 minutes until just tender, then uncover and cook until the water is gone. Move the potato to a plate.
  4. Heat the canola oil in the same skillet over medium-high heat. Add the cumin and sizzle for 20 seconds.
  5. Add the onion and cook for 6 minutes until golden. Stir in the garlic, ginger and jalapeño and cook for 1 minute.
  6. Stir in the turmeric, coriander and chili powder for 30 seconds, then add the tomato and cook for 4 minutes until it breaks down into a thick paste.
  7. Return the potato to the skillet with the black-eyed peas and salt. Cook, turning gently now and then, for 8 to 10 minutes until the potato edges crisp and the spices cling.
  8. Fold in the spinach until just wilted, then take the skillet off the heat and stir in the lemon juice.
  9. Fluff the rice, spoon the curry over it and scatter the cilantro on top.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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