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)

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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