Curry Black-Eyed Pea Bowl Recipe

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.

Ingredients:

2 Tbsp avocado oil or oil of choice

1/2 chopped white onion 

3 garlic cloves chopped 

1 tsp fresh chopped ginger 

1 chopped red bell pepper

2 peeled and chopped carrots 

3 tsp turmeric

3 tsp chili powder 

3 tsp cumin

2 tsp chipotle powder (optional)

1 lb soaked black-eyed peas (soak overnight, then rinse & drain)

1 can coconut cream

3.5 cups vegetable broth 

1/4 cup coconut amino or soy sauce

2 cans tomato jalapeno sauce or tomato sauce (I used El Pato brand 3/4 ounce cans)

Salt to taste (I didn't need to add any salt)

Additional Ingredients:

Wild rice

Sauteed vegetables

Jalapeno sauce or sauce of choice

Bread of choice

Step 1. Saute garlic, onions, and ginger in avocado oil for 3-4 minutes. Next, add carrots and red bell pepper, and saute for another 2-3 minutes.

Step 2. Add turmeric, chili powder, cumin, and chipotle powder. Mix and cook for 1-2 minutes.

Step 3. Add vegetable broth, coconut cream, jalapeno or tomato sauce, coconut amino, and black-eyed peas. Place heat on medium and cover with top. Cook and continue to stir for 50-55 minutes. 

Step 4. Serve with wild rice, sauteed vegetables, curry black-eyed peas, and bread of choice.