Jamaican Black Eyed Peas Curry Bowl with Jerk Sweet Potatoes and Garlic Kale
This Jamaican Black Eyed Peas Curry Bowl is packed with protein from black eyed peas, has fiber-rich sweet potatoes and kale, and anti-inflammatory spices. The creamy coconut curry sauce and hint of jerk spice make it a truly satisfying meal that will leave you feeling energized and nourished.
Equipment
- baking tray
- Large pot
- Pan
Ingredients
- 2 coconut rice recipe see link in notes
Jerk Sweet Potatoes and Carrots
- 1 lb sweet potatoes cut into 1 inch pieces
- 0.5 lbs carrots cut into 1 inch pieces
- 4 tbsp jerk marinade
Black eyed Peas Curry
- 1 tbsp coconut oil or neutral oil of your choice
- 1/2 yellow onion diced
- 1 medium bell pepper diced
- 1/2 inch ginger minced
- 2 cloves of garlic minced
- 1 - 3 scotch bonnet peppers minced (1 mild, 2 medium, 3 hot)
- 1 tbsp curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon all-spice
- 5-10 fresh thyme sprigs
- ½ lb dried black eyed peas sorted, rinsed, soaked for 8 hours. See notes for quick soak instructions. (Or use 2 cans of black eyed peas.)
- 1 can full fat coconut milk
- 1.5 cups veggie broth
- salt and pepper to taste
Garlicky Kale
- 1 tbsp coconut oil or neutral oi of your choice.
- 2 cups Kale
- 2 cloves of garlic
- 1 tsp fresh thyme
- 4 green onions divided into green and white parts
- limes sliced
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper
- Add the carrots, sweet potato, and jerk marinade to a bowl and mix until the seasoning is covering all of the veggies. Set aside.
- Add oil to a large pot over medium heat. Once the oil begins to shimmer, add the onions and pepper and cook for about 3 minutes or until the onion becomes translucent.
- Now add the garlic, ginger, scotch bonnet peppers, curry powder, turmeric, and all-spice and sauté for 1 -2 minutes. Add the coconut milk, veggie broth, black eyed peas, and thyme sprigs and stir everything together.
- Bring to a light boil. Reduce the heat to low and simmer for 40 minutes.
- Now transfer the sweet potatoes and carrots to the baking sheet and bake for 30 mins, tossing the veggies halfway through for even cooking.
- While the curry is simmering and the veggies are roasting, heat a pan over medium heat. Add a tablespoon of oil and the chopped kale and sauté until the kale becomes slightly wilted and bright green. Add the chopped garlic, thyme, the white part of the green onions, and some of the green parts of the green onion and cook for 1 - 2 more minutes. Remove from heat and set aside.
- Taste the curry (caution, very hot!), season with salt and pepper as desired.
- When the black eyed peas, sweet potatoes and carrots, and the greens are done cooking, serve them over a bed of coconut rice and top with the green parts of the green onions and a couple slices of lime.
Notes
This recipe pairs perfectly with my Garlic Coconut Rice recipe, just double it and leave out the optional toppings to keep it simple.
You can do a quick soak of the black eyed peas by boiling the water first. After rinsing your beans, cover them with water in a large pot and bring to a boil for 2 minutes. Remove from heat, cover and soak for one hour.