Black Eyed Pea Curry

Love Vegan Soul Recipe

Black Eyed Pea Curry

This Black Eyed Pea Curry is one of the best things I've ever made. Black eyed peas, aromatic vegetables, and rich and creamy coconut milk are simmered together with a perfect blend of spices to make a surprisingly simple and super satisfying curry stew. Top with roasted sweet potatoes and fresh cilantro and scallions to enjoy one of the most comforting meals you'll ever taste.

INGREDIENTS

• 2-15 oz. cans black eye peas drained and rinsed (or 3 cups cooked)

• 1-15 oz. can diced tomatoes drained

• 1-15 oz. can coconut milk

• 1-2 bell peppers diced

• 1 medium onion diced

• 1 cup sliced okra (optional)

• 1 Tbsp curry powder

• 2 tsp garlic powder

• 2 tsp ginger powder

• 1 tsp cumin

• 1/2 tsp turmeric

• 1/2 tsp ground coriander

• 1/2 tsp Cayenne or crushed pepper

• 1/2 tsp cinnamon

• Grapeseed oil or cooking spray

• Sea salt to taste

INSTRUCTIONS

1. Add a bit of cooking spray or oil to a large pot over medium high heat.

2. Saute onions, peppers, and all spices for about 5-10 minutes until fragrant .

3. Add black eye peas, tomatoes, okra and coconut milk and bring to a simmer. Reduce heat to medium low and cover with a lid. Cook for an additional 20 -30 minutes stirring occasionally.

4. Add desired amount of sea salt (start with 1/2 teaspoon and build from there). If desired, gradually add water to bring the consistency of your stew to the desired thickness.

5. Serve with vegetables, rice, roasted sweet potatoes, or flat bread of your choice.