1. Preheat a large pot over medium heat. Sauté the onion and jalapeno in the coconut oil for 5-7 mins, until the onion has browned slightly. Add the garlic and ginger, and sauté, for around 30secs, until fragrant. Add 11/2tbsps of curry powder, garam masala, salt, vegetable broth, agave syrup, and tomato paste, and stir well.
2. Add the potatoes, cover the pot and bring to a boil. Once boiling, lower heat to a simmer, and leave the lid ajar so steam can escape. Let the potatoes cook just until tender, around 5 mins further.
3. Meanwhile, toss the salsa ingredients together and set aside.
4. Once the potatoes are tender, add the winter greens, black-eyed peas and coconut milk. Stir gently. Leave lid ajar again, and bring to a simmer. Let simmer just until the veg is tender – it should only take a few minutes.
5. Turn off the heat, season if required and add the remaining curry powder if needed.
Serve over basmati rice, topped with the salsa.