We love this curry, creamy and coconut curry sauce you’ll love. Using Black eyed peas and sweet potatoe and other spices to make this a go to vegan curry 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

Heat the oil in a large saucepan over a medium heat, add the mustard seeds and toast for 1 minute, then add the onion, garlic, cinnamon stick and bay leaves and cook for about 5 minutes, until the onion softens. Add the turmeric, curry powder, thyme and ginger. Stir over a low heat for 2–3 minutes, to allow the spices to infuse.

Add the sweet potatoes, scotch bonnet or chilli flakes and tomatoes and cook, stirring, for 5 minutes, until the tomatoes soften. Add the black-eye peas and the water, then add the coconut milk, holding back a few tablespoons. Fling in some salt and black pepper to taste, increase to a simmer and cook for 7 minutes.

Garnish with coriander and the reserved coconut milk, and serve with lime wedges and rice.

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