Sweet Potato Curry with Black Eyed Peas and Spinach
Serves 625 mins prep45 mins cook
This Sweet Potato Curry with Black Eyed Peas and Spinach is an easy 30 minute meal featuring a mild tomato curry sauce that’s bursting with flavor! Serve with rice for an easy, filling, warming plant-based meal.
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What you need
Instructions
If you are using dried black eyed peas in this recipe, plan to make those ahead of time. There are cooking instructions on the package. I used canned, so I skipped this step. Next, if you're serving this curry with rice or naan, cook those first and set aside while you prepare the curry. Heat the oil in a large pot or dutch oven over medium heat and add the chopped onion. Sauté the onion for about 3 minutes, until it starts to turn soft and translucent, then stir in minced garlic. Sauté for an additional minute or two. Add all the spices and stir, then add the tomato sauce, coconut milk, and chopped sweet potatoes. Bring the curry to a boil, stir, cover and let it simmer on low heat for about 15 minutes, until the sweet potato chunks are fork tender. Stir the curry occasionally to keep it from sticking from the bottom of the pan. About 5 minutes out from serving, add the black eyed peas and chopped spinach. Let the curry simmer until the spinach is starting to wilt. Serve over rice of choice or with naan bread, garnish with fresh cilantro leaves and enjoy warm!View original recipe