Sweet Potato-Coconut Curry With Black-Eyed Peas & Collard Greens
A creamy, comforting, and nutrient-dense one-pot curry featuring sweet potatoes, black-eyed peas, and collard greens simmered in a fragrant coconut milk broth. It's vegan, gluten-free, and packed with flavor.
Equipment
- Large Dutch oven or heavy-bottomed pot with lid
- Chef's knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Citrus juicer (optional)
Ingredients
- 2 tbsp Coconut oil or neutral oil For sautéing
- 1 large Yellow onion Diced
- 4 cloves Garlic Minced
- 1 tbsp Fresh ginger Grated
- 2 tbsp Red curry paste Use Thai-style for authentic flavor; adjust for spice level
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 large Sweet potato Peeled and cut into 3/4-inch cubes (about 1.5 lbs)
- 1 13.5 oz can Full-fat coconut milk Shake well before opening
- 1.5 cups Vegetable broth Low-sodium recommended
- 1 15 oz can Black-eyed peas Drained and rinsed
- 1 bunch Collard greens Stems removed, leaves chopped (about 4-5 cups packed)
- 1 tbsp Lime juice Freshly squeezed
- To taste Salt
- For garnish Fresh cilantro and lime wedges
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium heat. Add the diced onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 60 seconds until fragrant. This builds the aromatic base of your curry.
- Push the aromatics to one side of the pot. Add the red curry paste, turmeric, and cumin to the cleared space. Cook the spices and paste for 1-2 minutes, stirring constantly, until they darken slightly and smell incredibly fragrant. This 'blooming' step unlocks their essential oils and deepens the flavor dramatically.
- Add the cubed sweet potato to the pot and stir to coat it thoroughly with the spice mixture. Pour in the coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 15-18 minutes. The sweet potatoes should be just tender when pierced with a fork but not falling apart. Trust me, this gentle simmer prevents the coconut milk from separating.
- Uncover the pot and stir in the drained black-eyed peas and chopped collard greens. The collards will wilt down significantly. Continue to simmer, uncovered, for 5-7 more minutes until the greens are tender and the curry has thickened slightly to your liking.
- Remove the pot from the heat. Stir in the fresh lime juice and season generously with salt to taste. The lime juice is crucial—it brightens all the rich, earthy flavors. Ladle the curry into bowls, garnish with fresh cilantro and lime wedges, and serve immediately over rice or with naan.
Notes
Chef's Tips:
• For a thicker curry, simmer uncovered for a few extra minutes at the end.
• Avoid boiling the curry vigorously after adding coconut milk, as it can cause separation.
• This curry tastes even better the next day as the flavors continue to meld.
Food Safety:
• Ensure sweet potatoes are cooked to a safe, tender texture.
• Cool leftovers to room temperature within 2 hours before refrigerating.