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.
Keyword:
black eyed peas, curry, Main Dish
Servings: 4
-
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
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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.