Sweet Potato Black-Eyed Pea Curry
Below you'll find instructions for making this in the Instant Pot or stove-top. When making it in the Instant Pot I prefer to roast the sweet potatoes separately and add them at the end. You can do this, or add them straight into the Instant Pot (or pot if doing stovetop after about 20 minutes of cooking).
Servings: 4 -6
Ingredients
- 2 tbsp coconut oil
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Garam masala
- 3-5 cloves garlic minced
- 1 inch knob ginger minced
- 1 red or yellow onion diced (about 1 cup)
- 2 14- oz cans fire roasted tomatoes
- 1 lb black-eyed peas soaked 6+ hours
- 1 can coconut milk
- 2-4 cups of water + 2 tsp Better Than Bouillon vegetable bouillon paste OR 2-4 cups vegetable broth ONLY FOR USE IN STOVE-TOP VERSION
- 2 sweet potatoes peeled & cubed
- 1-1 1/2 tsp salt
- Garnish with black pepper lime, and fresh cilantro
Instructions
Instant Pot Instructions
- Turn the Instant Pot to sauté on high, and add the coconut oil.
- Add the spices and toast for about 30 seconds.
- Add the garlic, and ginger, and stir. Cook about 30 seconds, or until garlic is fragrant.
- Stir in the onions and a pinch of salt, and cook until they are translucent.
- Add the diced tomatoes, black eyed peas, coconut milk, and salt.
- Cancel the sauté setting, and set the Instant Pot to pressure cook on high for 25 minutes.
- While the beans are cooking, roast the sweet potatoes. To roast: toss the cubed sweet potatoes with 2 tsp of oil, then spread them evenly onto a baking sheet and sprinkle salt over them. Roast for 35 minutes at 375°, or until tender.
- Once the beans have cooked for 25 minutes, allow it to natural pressure release fully. If you are in a hurry, allow it to natural pressure release for at least 10 minutes.
- Stir in the roasted sweet potatoes.
- Season to taste with more salt, and black pepper.
- Serve with brown rice and garnish with black pepper, fresh lime, and cilantro.
- If you liked this recipe, please take a moment to rate it. Thank you!
Stovetop directions
- Warm the coconut oil in a large pot.
- Add the spices and toast for about 30 seconds.
- Add the garlic, and ginger, and stir. Cook about 30 seconds, or until garlic is fragrant.
- Stir in the onions and a pinch of salt, and cook until they are translucent.
- Add the diced tomatoes, black eyed peas, coconut milk, 2 cups of water + bouillon paste, and salt.
- Bring to a boil then reduce to a simmer. Cook for about 40-45 minutes until the beans are tender. Add more water or vegetable broth to thin if necessary.
- NOTE: Add the sweet potatoes 20 minutes into the beans cook time.
- Season to taste with more salt, and black pepper.
- Serve with brown rice and garnish with black pepper, fresh lime, and cilantro.
- If you liked this recipe, please take a moment to rate it. Thank you!