I love the aromas, flavors, and colors that go into a delicious curry dish. It’s even better when it’s easy to make. You’ll find that’s what you get with this recipe for Sweet Potato & Black-Eyed Pea Curry. It’s easy to make with ingredients you probably already have at home.
I was having one of those evenings when I was really hungry and wanted something really tasty for dinner at home. Something easy to make, that wasn’t a regular go-to meal, but something made with some go-to ingredients. Chickpeas is one of those ingredients for me, so I thought a quick-and-flavorful curry would be in order.
Shock and horror followed my exploration of my pantry: THERE WERE NO CHICKPEAS IN THE PANTRY! How could this be? There must be some sort of horrible mistake!
The conversation in my head was a little something like, “Okay. Just breathe. It’s not that big of a deal. You can still make curry without chickpeas.” After the shock passed and I started to think rationally again, I figured another sort of bean should work well. I found a can of black-eyed peas tucked faaaaar into the back corner of the pantry.
Then my mind raced. “Black-eyed peas?! Really?” I don’t recall ever having had them in curry before. Would they be out of place in curry? Not at all. They were perfect! And after a little online investigating, I saw that many Indian curry dishes include black-eyed peas. And that is how Sweet Potato and Black-Eyed Pea Curry came to be.
I know my recipe is not super traditional or like a curry your mom or grandma might make, but my version turned out to be a great mix of ingredients, and an easy-to-make meal. Of course you could always include your favorite veggies to personalize this dish.
You’ll enjoy Sweet Potato & Black-Eyed Pea Curry, not only for its flavors, but for how delicious and hearty it is. It’s perfect for a vegetarian Meatless Monday meal.
This is a hearty and easy-to-make dish that's also perfect on a Meatless Monday. Use the ingredients you have on hand to put together a delightful meal.
- 2 tablespoons coconut oil
- 1 large sweet potato (about 1-1/2 cups), peeled and diced
- 3 cups vegetable broth
- 1-1/2 cups coconut milk
- 1/4 cup diced white onion
- 2 garlic cloves, minced
- 1 teaspoon yellow curry powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon dried ginger
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon ground black pepper
- 2 cups broccoli florets, stems trimmed and diced small
- 1 (12-ounce can) black-eyed peas, drained and rinsed
- Cooked rice to serve with the curry
- Add the oil to a large skillet over medium heat. When hot, add the sweet potato and cook, stirring occasionally, until it begins to brown slightly and soften (4-5 minutes).
- Add the vegetable broth and coconut milk to the mixture along with the onion, garlic, and seasonings. Stir to mix.
- Bring the mixture to a boil and add the broccoli florets and stem pieces. Cook for a few minutes and reduce the heat to medium-low. Cook for 4 minutes or so, then add the black-eyed peas. Cook for 2-3 minutes, or until warmed through.
- Serve warm with rice.