Black Eyed Peas Keema Curry Pita Sandwich
Experience a bold fusion of flavors with the Black Eyed Peas Keema Curry Pita Sandwich—a handheld delight that combines the rich, spiced flavors of keema curry with fresh, vibrant veggies and a creamy yogurt-lemon drizzle. This recipe features seasoned ground lamb (or your choice of protein) simmered with tender black-eyed peas, aromatic spices like garam masala and cumin, and a touch of heat from optional chili powder. Nestled in warm whole wheat pita pockets alongside crisp cucumber, juicy cherry tomatoes, and shredded lettuce, each bite is a perfect balance of hearty and refreshing. Ready in under an hour, this globally inspired sandwich is ideal for meal prep, weeknight dinners, or a unique lunch option. Wholesome, nutritious, and utterly delicious, this recipe promises to elevate your sandwich game!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 250 grams Ground lamb (or ground beef or turkey)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder (optional, for heat)
- 1 teaspoon Salt
- 1 medium Tomato, chopped
- 1 cup Cooked black-eyed peas (or canned, drained and rinsed)
- 0.25 cup Water
- 2 tablespoons Fresh cilantro, chopped
- 4 Whole wheat pita pockets
- 0.5 cup Greek yogurt
- 1 tablespoon Lemon juice
- 0.5 cup Cucumber, thinly sliced
- 0.5 cup Cherry tomatoes, halved
- 1 cup Lettuce leaves, shredded
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground lamb (or chosen meat) to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 7–8 minutes.
Sprinkle in the cumin, coriander, garam masala, turmeric, red chili powder (if using), and salt. Stir well to coat the meat evenly with the spices.
Reduce the heat to medium-low and add the chopped tomato. Cook until softened, about 3–4 minutes.
Mix in the cooked black-eyed peas and pour in the water. Simmer for 5–7 minutes until the mixture thickens slightly and the flavors meld together.
Stir in the chopped cilantro and remove the skillet from heat. Set aside.
In a small bowl, mix the Greek yogurt and lemon juice until smooth. Set aside.
Warm the pita pockets in a dry skillet or microwave as per package instructions.
Assemble the sandwiches: Open each pita pocket and fill with a layer of shredded lettuce, a generous scoop of the black-eyed peas keema curry, sliced cucumber, and cherry tomatoes.
Drizzle the yogurt-lemon sauce over the filling.
Serve immediately and enjoy your Black Eyed Peas Keema Curry Pita Sandwich!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 7.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value 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.
