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Curry Black-Eyed Pea Bowl
This black-eyed pea curry bowl is a time investment, but trust me, it's a flavor-packed dish that'll keep you full and satisfied. The best part? You make it once, and you've got delicious leftovers for days. It's the gift that keeps giving – it saves time in the long run and keeps your taste buds happy.
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Ingredients
- 1 pound soaked black-eyed peas (soak overnight, then rinse & drain)
- 2 Tbsp avocado oil OR oil of choice
- 1/2 white onion, chopped
- 3 cloves garlic, chopped
- 1 tsp chopped fresh ginger
- 1 red bell pepper, chopped
- 2 carrots, peeled and sliced (1/8 inch)
- 3 tsp turmeric
- 3 tsp chili powder
- 3 tsp cumin
- 2 tsp chipotle powder (optional)
- 3.5 cups vegetable broth
- 1 can coconut cream
- 2 cans tomato jalapeno sauce OR tomato sauce (I used El Pato brand 3/4 ounce cans)
- 1/4 cup coconut amino OR soy sauce
- to taste salt (I didn't need to add any)
Additional Ingredients
- wild rice, cooked
- sautéed vegetables of choice
- jalapeno sauce OR sauce of choice
- bread of choice
Directions
Soak black-eyed peas overnight.
- Saute onion, garlic and ginger in avocado oil for 3-4 minutes. Next, add red bell pepper and carrots. Saute for another 2-3 minutes
- Add turmeric, chili powder, cumin, and chipotle powder. Mix and cook for 1-2 minutes
- Add vegetable broth, coconut cream, tomato jalapeno or tomato sauce, coconut amino, and black-eyed peas. Place heat on low-medium and cover with top. Cook and continue to stir for 50-55 minutes
- Serve bowl with wild rice, sauteed vegetables, curry black-eyed peas, and bread of choice
Shopping List
Ingredients
- 1 pound soaked black-eyed peas (soak overnight, then rinse & drain)
- 2 Tbsp avocado oil OR oil of choice
- 1/2 white onion, chopped
- 3 cloves garlic, chopped
- 1 tsp chopped fresh ginger
- 1 red bell pepper, chopped
- 2 carrots, peeled and sliced (1/8 inch)
- 3 tsp turmeric
- 3 tsp chili powder
- 3 tsp cumin
- 2 tsp chipotle powder (optional)
- 3.5 cups vegetable broth
- 1 can coconut cream
- 2 cans tomato jalapeno sauce OR tomato sauce (I used El Pato brand 3/4 ounce cans)
- 1/4 cup coconut amino OR soy sauce
- to taste salt (I didn't need to add any)
Additional Ingredients
- wild rice, cooked
- sautéed vegetables of choice
- jalapeno sauce OR sauce of choice
- bread of choice
Directions
Soak black-eyed peas overnight.
- Saute onion, garlic and ginger in avocado oil for 3-4 minutes. Next, add red bell pepper and carrots. Saute for another 2-3 minutes
- Add turmeric, chili powder, cumin, and chipotle powder. Mix and cook for 1-2 minutes
- Add vegetable broth, coconut cream, tomato jalapeno or tomato sauce, coconut amino, and black-eyed peas. Place heat on low-medium and cover with top. Cook and continue to stir for 50-55 minutes
- Serve bowl with wild rice, sauteed vegetables, curry black-eyed peas, and bread of choice
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