We love this creamy curry. Using black eyed peas, sweet potatoes and other spices to make this a go to vegan curry for when you’re in a hurry!
2 tbsp vegetable oil
1 tsp mustard seeds
1 medium onion, diced
3 garlic cloves, diced
1 cinnamon stick
2 bay leaves
1 tsp ground turmeric
2 tbsp curry powder
Bunch of fresh thyme
1 thumb-sized piece of fresh ginger, grated
2 sweet potatoes, peeled and chopped in chunks
1⁄2 scotch bonnet pepper, deseeded and diced, or 2 tsp chilli flakes
2 tomatoes, chopped
2 x 400g cans black-eye peas, drained and rinsed
250ml water 1 x 400ml can coconut milk Salt and freshly ground black pepper
To serve Coriander leaves Lime wedges
1.Heat the oil in a large saucepan over a medium heat, add the mustard seeds and toast for 1 minute.
2.Then add the onion, garlic, cinnamon stick and bay leaves and cook for about 5 minutes or until the onion softens.
3. Now add the turmeric, curry powder, thyme and ginger. Stir over a low heat for 2–3 minutes, to allow the spices to infuse.
4.Add the sweet potatoes, scotch bonnet or chilli flakes and tomatoes and cook and stir for 5 minutes, or until the tomatoes soften.
5. Add the black-eye peas and the water, then add the coconut milk, holding back a few tablespoons.
6.Fling in some salt and black pepper to taste, increase to a simmer and cook for 7 minutes.
7.Garnish with coriander and the reserved coconut milk, and serve with lime wedges and rice.