Please verify your email youremail@gmail.com
Resend email-2%20(1)%20(1).webp)
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.
Go Pro to Access This Recipe
You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.
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.
- 1Saute onion, garlic and ginger in avocado oil for 3-4 minutes. Next, add red bell pepper and carrots. Saute for another 2-3 minutes
- 2Add turmeric, chili powder, cumin, and chipotle powder. Mix and cook for 1-2 minutes
- 3Add 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
- 4Serve 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.
- 1Saute onion, garlic and ginger in avocado oil for 3-4 minutes. Next, add red bell pepper and carrots. Saute for another 2-3 minutes
- 2Add turmeric, chili powder, cumin, and chipotle powder. Mix and cook for 1-2 minutes
- 3Add 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
- 4Serve bowl with wild rice, sauteed vegetables, curry black-eyed peas, and bread of choice
Related Recipes
Back to recipes
Read Recipe
Read Recipe
Read Recipe
Read Recipe
.jpeg)
.jpeg)
.jpeg)
.jpeg)
0 Comments
Login or Register to Join the Conversation