A symbol of good luck, black-eyed peas get transformed with Jamaican essentials like scallion, curry powder and Scotch bonnet chile pepper in this satisfying plant-forward stew made complete with brown rice and avocado.
- 2 tablespoons olive oil
- ½ Scotch bonnet or habanero chile pepper, seeded and chopped
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons curry powder
- ½ teaspoon paprika
- 2 ½ cups cooked black-eyed peas
- 2 cups low-sodium vegetable broth
- ¾ cup coconut milk
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- ¼ teaspoon salt
- 2 cups cooked brown rice
- 1 avocado, sliced
Heat oil in a medium pot over medium heat. Add chile, scallions, garlic, curry powder and paprika; cook, stirring, for 1 to 2 minutes. Stir in black-eyed peas, broth, coconut milk, tomato paste and thyme; bring to a simmer. Simmer for 10 minutes.
With a slotted spoon, transfer 1 cup of the black-eyed peas to a small bowl. Mash the peas and return to the pot; simmer for another 5 minutes. Remove the thyme and stir in salt. Serve over rice and top with avocado.
You can find more details for this recipe at eatingwell.com: Curried Black-Eyed Peas