We love this creamy Coconut Black-Eyed Peas & Sweet Potato Curry. It’s rich, comforting and packed with warming spices.

Made with sweet potatoes, black-eyed peas and coconut milk, this quick vegan curry is perfect when you want something healthy, flavourful and easy to cook.

Recipe Info

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Difficulty: Easy
Dietary: Vegan

Ingredients

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 into chunks

½ scotch bonnet pepper, deseeded and diced
(or 2 tsp chilli flakes)

2 tomatoes, chopped

2 × 400g tins black-eyed peas, drained and rinsed

250ml water
1 × 400ml tin coconut milk

Salt and freshly ground black pepper

To Serve

Fresh coriander leaves
Lime wedges
Cooked rice

Method

Heat vegetable oil in a large saucepan over medium heat.

Add mustard seeds and toast for about 1 minute until fragrant.

Add onion, garlic, cinnamon stick and bay leaves. Cook for 5 minutes until the onion softens.

Stir in turmeric, curry powder, fresh thyme and grated ginger. Cook on low heat for 2–3 minutes to release the flavours of the spices.

Add the sweet potatoes, scotch bonnet (or chilli flakes) and chopped tomatoes. Cook and stir for about 5 minutes until the tomatoes begin to soften.

Add the black-eyed peas and water, then pour in the coconut milk, reserving a few tablespoons for serving.

Season with salt and black pepper.

Bring to a gentle simmer and cook for 7–10 minutes, until the sweet potatoes are tender and the curry thickens.

Serve

Garnish with fresh coriander and drizzle with the reserved coconut milk.

Serve with lime wedges and steamed rice.

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