Beans and Peas Masala

This Beans and peas masala is a one pot, 30 minute meal that is so packed with flavors. I truly think everyone should try it!:)

When I moved west for school, I was as a lifelong vegetarian; and the question I was asked constantly is what do I even eat if not meat. Which bewildered me because the diversity and variety of food I grew up with was astounding. So few knew about it.

Since becoming vegan and the number one advice I give people who wants to eat plant-based is to look to cultural foods. To diversify from outside of your world, especially ancient cultures.

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, beans, along with a variety of vegetables, grains and spices.

This recipe is an example. It’s beans and peas cooked with a delightful combination of spices, simmerd 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. It is a seamlessly healthy, vegan and delicious meal to put on your table.

I hope you enjoy it as much as I do

What you need to make Beans and Peas Masala

Ingredients

1 15oz. can (~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)
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 chilli powder (sub: cayenne)
1 tbsp garam masala
1/4 tsp cardamom, crushed (optional but recommended)

How to make Beans and Peas Masala

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 1/2 cup 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, half of the cilantro, reserving the rest for topping.

Mix thoroughly, 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, remaining cilantro, mix and remove from heat.

Serve with rice and/or your favorite Indian bread.

if you like this recipe, also check out

Epic Sweet & Sour Vegan Cauliflower Curry

The Best Vegan Chilli Tofu Indo Chinese Style

Amazing Vegan Coconut Curry Tofu with a Twist!

Awesome Cauliflower Curry with Sweet Potatoes

Please rate this post. Also leave a review in comments if you try it!