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Sweet Potato & Black-Eyed Pea Curry (Meatless Monday)

By 60 Comments

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.

Sweet Potato & Black-Eyed Pea Curry is a fabulous Meatless Monday meal. And so easy to make, too!

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.

A bowl of Sweet Potato & Black-Eyed Pea Curry makes a colorful addition to your table.

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.

Sweet Potato & Black-Eyed Pea Curry is easy to make, and it makes a wonderful Meatless Monday meal.

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.

A wonderful dish, Sweet Potato & Black-Eyed Pea Curry is filling and hearty!

If you find yourself with some black-eyed peas in your pantry, try my recipe for Black-Eyed Pea & Swiss Chard Soup with Pancetta, or these fun Black-Eyed Pea, Spinach & Creamy Tomato Hand Pies.

Serves 4

Sweet Potato & Black-Eyed Pea Curry (Meatless Monday)

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.

10Prep Time

15Cook Time

25Total Time

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Ingredients

  • 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

Instructions

  1. 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).
  2. Add the vegetable broth and coconut milk to the mixture along with the onion, garlic, and seasonings. Stir to mix.
  3. 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.
  4. Serve warm with rice.
7.8.1.2
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https://www.azgrabaplate.com/sweet-potato-black-eyed-pea-curry-meatless-monday/

Nutrition

Calories: 567 cal
Carbohydrates: 65 g
Fat: 27 g
Sodium: 846 g
Protein: 24 g
Fiber: 10 g
 

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Comments

  7. Joanie@ZagLeft says

    This looks like such a wonderfully hearty meal. All of those spices add so much flavor! I love that you added black-eyed peas - very different but definitely delicious!
    Reply

    • Patricia says

      Thanks, Michelle! Totally! I almost used cannellini/Great Northern beans, but found the black-eyed peas first :)
      Reply

  14. Laura says

    Ha! This made me laugh! And yes I was impressed when I first discovered all the different beans that will work--and are even traditionally used. My youngest hates chickpeas so I have had to get creative myself lol. This looks great!
    Reply

  21. Mel @ avirtualvegan.com says

    I can totally empathize with the horror of finding all the chickpeas gone! I keep stock piles as they are such a staple. This curry looks delicious even without the chickpeas. I love black-eyes peas!
    Reply

  23. Andi @ The Weary Chef says

    This is a great idea! I never tried black eyed pea in curry before but it sounds good! Definitely trying this!
    Reply

  25. pragati says

    This is so colorful. I love the creamy coconut milk base. Black Eyed peas feature a lot in some traditional dishes in my family, but they are generally not combined with veggies, probably because there is a separate vegetable dish. I like that you are getting both the lentil/legume component and veggies both in one pot here :). I especially love the broccoli you've added.
    Reply

    • Patricia says

      Hi there! Thanks for your kind words! There is a lot going on in this dish, and it's tasty! I was happy to learn that black-eyed peas are served in traditional Indian dishes. :)
      Reply

  28. Lucie says

    :D I can totally relate to your no-chickpea panic attack, I'd so do that if I ran out. I practically live off that stuff. Though it's definitely fun to mix things up a bit, I need to use other legumes more. Your curry is perfect for that! And so vibrant and flavorful <3
    Reply

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