Vegan Black-eyed Pea Curry
Inspired by The Curious Chickpea
2 tsp oil
1 large red onion, diced
4 cloves garlic, minced
2 bell pepper (any color you want)
3 sprigs fresh thyme
2 1/2 tbsp Jamaican curry powder
1 - 1 1/2 tsp salt, to taste
1/2 tsp black pepper
4 small yukon gold potatoes, peeled and diced to half cubes
3 cups black-eyed peas, drained and rinsed
2 cups water
1 cup coconut milk
2 lime juice (zest and juice)
Set it in medium heat, heat a pot and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-8 minutes.
Add bell pepper, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook for about 30 seconds.
Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice.
Taste and you can add a pinch of salt to your preferred taste.