Aug 31

Caribbean Black Eyed Pea and Collard Green Curry

SERVES 6-8

2 teaspoons neutral vegetable oil such as safflower or grapeseed*
1 large white or yellow onion chopped
2 carrots peeled and chopped
2 jalapeno peppers finely chopped (you can use serrano instead, for more heat)
2 cloves garlic minced
1 tablespoon Jamaican curry or whatever curry powder you have
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 cups cooked black-eyed peas 2 cans, drained and rinsed
1 14.5- ounce can regular or fire roasted diced tomatoes (substitute 1 large, fresh tomato, chopped)
1 russet potato peeled and chopped (about 6-7 ounces)
3 cups low-sodium vegetable broth or water
1/2-3/4 teaspoon salt or to taste
Pinch of ground cayenne pepper if desired
1 bunch collard greens stems removed and sliced into ribbons
1 cup full-fat canned coconut milk or cashew cream
Fresh lime juice to taste
Rice millet, quinoa, or another favorite grain, for serving

Heat the oil in a large pot over medium heat. Add the onion, carrots, and peppers. Saute, stirring occasionally, for 5-7 minutes, or until the onions are soft and clear. Add the garlic, curry, coriander, cinnamon, allspice, and a few tablespoons water. Cook, stirring frequently, for another 1-2 minutes, or until the garlic and spices are very fragrant.
Add the black-eyed peas, tomatoes, potato, and broth or water to the pot, along with salt to taste (I used 3/4 teaspoon) and cayenne if you’d like. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Add the coconut milk and collards to the pot. Stir everything well, then re-cover and simmer for another 10 minutes. Taste, add lime juice as desired, and serve over rice or your favorite grain!

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