1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Heat the oil in a pot.
Add onions and cook until opaque.
Add tomatoes, garlic, ginger, and the rest of the spices. Cook till the tomatoes are done (approximately 10 minutes).
Add the eggplant, potatoes, and black-eyed peas, stir and let it simmer for a few minutes (approximately 10 minutes).
Add spinach and green peas, stir and cook on low heat until all the vegetables and beans are cooked
Remove from heat and serve!
1. Fresh spinach and peas can be used instead of frozen.
2. If desired, can substitute a different kind of bean for black-eyed peas.
8 servings
3/4 cup (157 g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content