1 pound green beans, cut into 2-inch-long pieces (or Chinese long beans)
1 12-ounce carton of black-eyed peas, drained and rinsed (or make fresh)
salt and fresh ground pepper
Instructions
Heat the oil in a large skillet on medium heat. Add the mustard seeds: when they start to pop and crackle out of the pan, about 3 minutes, add the onion, garlic, ginger and curry leaves. Cook for 5 minutes, then add the tomatoes, and cook for an additional 5 minutes.
Add the beans. Mix all ingredients well. Add the salt and curry powder. Cover pan and cook about 10 minutes until green beans are cooked but not mushy. Add the black-eyed peas, adjust the salt and pepper to taste, and cook for a final 5 minutes. Serve hot
Recipe by Ordinary Vegan at https://ordinaryvegan.net/healthy-brain/