#MeatFreeMonday – Black eyed pea curry with green veggies and potatoes

This Post Punk Kitchen recipe is so easy to make and very versatile – swap the black-eyed peas for chickpeas and mix up the winter greens to include kale and spinach. You can even swap the red potatoes for sweet potatoes (although keep in mind that sweet potatoes cook a lot faster)

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by Roxanne Ridge |
Published on

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.

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