Imported from the web

Curry Black-Eyed Pea Bowl

Name: Curry Black-Eyed Pea Bowl
Prep time: 30 min
Cook time: 65 min
Total time: 605 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 1 lb dried black-eyed peas (Soak overnight, then rinse and drain; the stated amount is soaked peas.); 2 tbsp avocado oil (Or oil of choice); 0.5 white onion (Chopped); 3 cloves garlic (Chopped); 1 tsp fresh ginger (Chopped); 1 red bell pepper (Chopped); 2 carrots (Peeled and sliced 1/8 inch thick); 3 tsp turmeric; 3 tsp chili powder; 3 tsp ground cumin; 2 tsp chipotle powder (Optional); 3.5 cups vegetable broth; 1 can coconut cream (Can size not specified); 2 cans tomato-jalapeño sauce (Or tomato sauce; the source mentions El Pato brand and states “3/4 ounce cans,” which may be a transcription or package-size error.); 0.25 cup coconut aminos (Or soy sauce); salt (To taste; the author did not need to add any); wild rice (Cooked, for serving; amount not specified); sautéed vegetables (Vegetables of choice, for serving; amount not specified); jalapeño sauce (Or sauce of choice, for serving; amount not specified); bread (Bread of choice, for serving; amount not specified)

Recipe by Turnip Vegan

Imported by Starr2 on SeeMeCook

A flavorful vegan curry made with black-eyed peas, aromatics, vegetables, warm spices, coconut cream, and tomato-jalapeño sauce. Serve it over wild rice with sautéed vegetables and bread for a hearty meal with generous leftovers.

6 servings605 minSouth Asian

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Ingredients

1 lb dried black-eyed peas (Soak overnight, then rinse and drain; the stated amount is soaked peas.)
2 tbsp avocado oil (Or oil of choice)
0.5 white onion (Chopped)
3 cloves garlic (Chopped)
1 tsp fresh ginger (Chopped)
1 red bell pepper (Chopped)
2 carrots (Peeled and sliced 1/8 inch thick)
3 tsp turmeric
3 tsp chili powder
3 tsp ground cumin
2 tsp chipotle powder (Optional)
3.5 cups vegetable broth
1 can coconut cream (Can size not specified)
2 cans tomato-jalapeño sauce (Or tomato sauce; the source mentions El Pato brand and states “3/4 ounce cans,” which may be a transcription or package-size error.)
0.25 cup coconut aminos (Or soy sauce)
salt (To taste; the author did not need to add any)
wild rice (Cooked, for serving; amount not specified)
sautéed vegetables (Vegetables of choice, for serving; amount not specified)
jalapeño sauce (Or sauce of choice, for serving; amount not specified)
bread (Bread of choice, for serving; amount not specified)

Steps

1
Soak the black-eyed peas overnight. Rinse and drain them before cooking.
2
Heat the avocado oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3–4 minutes.
3
Add the chopped red bell pepper and sliced carrots. Sauté for another 2–3 minutes.
4
Add the turmeric, chili powder, cumin, and optional chipotle powder. Mix thoroughly and cook for 1–2 minutes.
5
Add the vegetable broth, coconut cream, tomato-jalapeño sauce or tomato sauce, coconut aminos, and drained black-eyed peas.
6
Reduce the heat to low-medium and cover the pot. Cook for 50–55 minutes, stirring occasionally, until the black-eyed peas are tender.
7
Serve the curry black-eyed peas in bowls with cooked wild rice, sautéed vegetables, and bread. Add jalapeño sauce or another sauce of choice if desired.

Notes

The recipe is described as suitable for leftovers and meal preparation. The source does not specify the can size for the coconut cream and gives an unclear tomato-sauce can measurement; verify package size when preparing.