Discover the vibrant flavors and comforting warmth of our Sweet Potato Curry with Black Eyed Peas and Spinach! This vegan delight is not just a feast for the senses but also a nutritious powerhouse that will tantalize your taste buds and leave you craving more. With just a handful of simple ingredients, you can whip up a satisfying meal in under 40 minutes that is sure to impress family and friends alike. Whether you're a seasoned chef or a kitchen novice, this recipe will guide you to culinary success. Ready to dive into a bowl of goodness? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 1 can black-eyed peas, drained
- 2 cups spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- Salt to taste
Instructions
- Begin by preparing your ingredients. Peel and cube the sweet potatoes into bite-sized pieces. Dice the onion and mince the garlic. Rinse and drain the black-eyed peas if using canned ones. Chop the spinach into smaller pieces if the leaves are large.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced onion. Sauté the onion for about 5 minutes, or until it becomes translucent and soft.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant.
- Stir in the curry powder, allowing it to toast slightly in the oil for about 30 seconds. This will enhance the flavor of the spices.
- Add the cubed sweet potatoes to the pot, mixing well to coat them with the onion, garlic, and curry powder. Cook for about 5 minutes, stirring occasionally.
- Pour in the can of coconut milk and stir to combine. Bring the mixture to a gentle simmer. If the curry appears too thick, you can add a little water or vegetable broth to reach your desired consistency.
- Once the sweet potatoes are simmering, cover the pot and let it cook for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- After 15 minutes, add the drained black-eyed peas and chopped spinach to the pot. Stir gently to combine, and cook for an additional 5 minutes, just until the spinach is wilted and the black-eyed peas are heated through.
- Season the curry with salt to taste. Stir well and let it simmer for another minute to allow the flavors to meld together.
- Remove the pot from heat and let it sit for a few minutes before serving. This will help the flavors develop even further.
- Serve the sweet potato curry warm, garnished with fresh herbs if desired. It pairs well with rice, quinoa, or flatbreads.
Tips
- Prep Ahead: To save time, you can peel and cube the sweet potatoes and chop the spinach a day in advance. Store them in airtight containers in the fridge until you're ready to cook.
- Customize Your Curry: Feel free to add other vegetables like bell peppers, carrots, or peas for extra color and nutrition. Just make sure to adjust the cooking time accordingly.
- Spice It Up: If you like your curry with a kick, consider adding a pinch of cayenne pepper or some chopped fresh chili along with the garlic.
- Creamy Consistency: For a creamier texture, blend a portion of the cooked sweet potatoes with the coconut milk before adding it back into the pot.
- Serving Suggestions: This curry pairs beautifully with fluffy rice, quinoa, or warm flatbreads. Garnish with fresh cilantro or mint for an extra pop of flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
