Sweet Potato Curry with Black Eyed Peas and Spinach
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. This curry was adapted from ElaVegan.
Welcome to another episode of “Eating New Foods in The New Year!” I’ve been trying to incorporate more food items that I don’t eat an abundance of, in this curry recipe I decided to add black eyed peas- I think I’ve had them maybe once or twice in my whole life! I definitely listen to the songs more than I eat the legumes 😉
This homemade curry recipe is so easy to make and so flavorful! This plant-based meal comes together in just 30 minutes.
The Curry Sauce
You’ll start by sautéing minced garlic and chopped onion in a little oil in a large skillet. Once the onions soften, you’ll add the spices- curry powder, cumin, smoked paprika, ginger, turmeric, salt and pepper. Then add tomato sauce, coconut milk and chopped sweet potatoes. Cover and let the mixture simmer over medium heat until the sweet potatoes are fork tender, stirring occasionally.
About 5 minutes before serving, add the canned black eyed peas and chopped spinach. Stir to incorporate into the curry and cook just until the spinach starts to wilt. Serve over rice and garnish with fresh cilantro.
Variations
Black eyed peas. I found them at Whole Foods, but you can’t find them canned you can buy them dry and cook your own. They take about an hour to cook though, so if you prefer, you can swap them out for garbanzo beans (chickpeas).
Spinach. I used fresh spinach, but frozen spinach should work too. You could also try kale or another leafy green.
Coconut milk. I used full fat coconut milk, but you can definitely use light coconut milk instead. If you’re not a fan of coconut milk, even though it’s the most traditional plant milk to use in curry, you can use another milk- like rice, oat, almond, etc. keep in mind that it won’t be as creamy if you use another plant milk. I tried this recipe with rice milk and actually preferred it to coconut milk, but both are delish in this curry recipe.
For Serving
Basmati rice is traditionally used served with curry, but you could also use jasmine or white rice. I wanted to keep this recipe simple so I just made 5 minute white rice, maybe not the BEST nutritional choice, but it worked. Garnish with fresh cilantro for the perfect herby addition to this Sweet Potato Curry with Black Eyed Peas and Spinach.
You can also serve this curry with a batch of my Gluten-Free Vegan Naan, yum! I’m definitely trying that next time.
Other Curry Recipes on the Blog:
Creamy Green Curry Noodle Bowls
Curried Butternut Squash Lentil Soup
Baby Bok Choy + Shiitake Red Curry Soup
More Indian-Inspired Recipes:
I hope you love this healthy, quick and easy homemade curry recipe! Let me know what you think down below in the comments section, as well as giving it a five star rating so that others can discover this carrot salad recipe! Tag me on Instagram, Facebook, or Pinterest!
Sweet Potato Curry with Black Eyed Peas and Spinach
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.
Ingredients
- 2 medium sweet potatoes, about 3 cups, chopped into chunks
- 1-2 tablespoons olive oil (or oil of choice)
- 1 medium sweet yellow onion, chopped (about 2 cups)
- 1 tablespoon minced garlic
- 2 teaspoon curry powder
- 3 teaspoons ground cumin
- 1/4 teaspoon smoked paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper
- 1 can (15 ounce) tomato sauce
- 1 can coconut milk**
- 1 can (15.5 ounce) black eyed peas, drained and rinsed (alternatively you can prepare dried black eyed peas or swap them out for chickpeas)
- 2 cups chopped spinach (preferably fresh, but may use frozen)
For Serving
- fresh cilantro
- rice
- gluten-free naan (optional)
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!
Notes
* Recipe adapted from Elavegan
** You can use full fat coconut milk or light coconut milk. You may also swap for another plant milk of choice, such as rice, oat, or almond- but the final curry might not be as creamy.
