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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the diced onion and sauté until golden brown, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Reduce the heat to medium-low and add the chopped tomato. Cook until softened, about 3–4 minutes.

Step 7

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.

Step 8

Stir in the chopped cilantro and remove the skillet from heat. Set aside.

Step 9

In a small bowl, mix the Greek yogurt and lemon juice until smooth. Set aside.

Step 10

Warm the pita pockets in a dry skillet or microwave as per package instructions.

Step 11

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.

Step 12

Drizzle the yogurt-lemon sauce over the filling.

Step 13

Serve immediately and enjoy your Black Eyed Peas Keema Curry Pita Sandwich!

Nutrition Facts

Serving size	(1346.8g)

Amount per serving	% Daily Value*
Calories	1777.8

Total Fat 59.9g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 204mg	0%
Sodium 3913.9mg	0%
Total Carbohydrate 219.1g	0%
Dietary Fiber 39.1g	0%
Total Sugars 24.0g
Protein 97.9g	0%

Vitamin D 0IU	0%
Calcium 466.1mg	0%
Iron 22.3mg	0%
Potassium 2651.7mg	0%

*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.

Source of Calories

Fat: 29.8%

Protein: 21.7%

Carbs: 48.5%