Serves 6
Total time: 45 minutes || Active time: 45 minutes
I totally meant to put this up before New Years, because….black eyed peas! But dang have I been busy. Or lazy? I forget which. Blazy? Oh well, it’s never too late for black eyed peas, right? I’ll tell you some of the upcoming projects I’ve been working on in an upcoming post, but for now let’s talk about this curry.
Chunky red potatoes, velvetty collards and earthy black-eyed peas make for a voluptuous coconut curry that is slightly out of the ordinary. It comes together real real fast, too. Serve with basmati rice and an easy mango and avocado salsa, for sweetness, tartness and a little extra creaminess. Have some sriracha at the ready in case you want a little extra spice!
Notes
Ingredients
1 large red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 tablespoon fresh minced ginger
2 cloves garlic, minced
1 1/2 to 2 tablespoons mild curry powder
1/2 teaspoon garam masala
3/4 teaspoon salt
1 tablespoon agave
3 cups vegetable broth
2 tablespoons tomato paste
1 1/2 lbs red potatoes, in 3/4 inch pieces1 lb collards, rough stems removed, leaves chopped into bite sized pieces
1 cup coconut milk
1 1/2 cups cooked black eyed peas (from a 15 oz can, rinsed and drained)
For the Mango Avocado Salsa:
1 ripe avocado, diced
1 ripe mango, diced
1 tablespoon fresh lime juice
To serve: Basmati rice
Optional garnish: Fresh chopped cilantro
Directions
Add the potatoes, cover pot and bring to a boil. Once boiling, immediately lower heat to a simmer, and leave the lid ajar so that steam can escape. Let potatoes cook just until tender, about 5 more minutes.
In the meantime, toss together all of the salsa ingredients in a mixing bowl and set aside.
Once potatoes are fork tender, add the collards, black-eyed peas and coconut milk. Stir gently to incorporate. Leave lid ajar again, and bring to a simmer. Let simmer just until collards are tender, it should only take a few minutes.
Turn off heat and taste for salt and spices. Add remaining curry powder if needed. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait then just dig in!
Serve over basmati rice, topped with mango avocado salsa and cilantro, if you like. Have some sriracha at the ready in case you want a little extra spice.
I’m eating this right now and it’s phenomenal! Did mine with kale and sweet potatoes served on coconut basmati rice….MMM!!
I lived my whole life snubbing sweet potatoes because I associated them with that yucky marshmallow slop served at the holidays. But, I LOVE curry and I saw your idea for curry with sweet potatoes and kale- so I said, what the heck, live a little and try something different.
And, I did and the results: AMAZING!
I did mix it up a bit by using my usual curry making M.O.- red paste and coconut milk- but, I would have never discovered my true love of sweet potatoes had it not been for you…thanks, Isa!
We nominated you for a Versatile Blogger Award. Thanks for being so awesome! http://fitisafeministissue.com/2014/04/01/versatile-blogger-award/
We’ve now made this recipe three times in two weeks, but with chickpeas. It’s just gorgeous, and it’s easy enough to make that a person with a miserable cold can put it together. I’ve always been a big fan of collards, and now I’m obsessed with them. You leafy greens pusher, you.
Just made this. Holy flavor! This is cheap, easy, healthy, satisfying, and delightful – definitely going into my regular rotation. Truly tastes restaurant-good – I had no idea I could make curries this delicious at home. The potatoes get super creamy and soak up the sauce, and I love the collards in it, too. It was also my first time ever trying black eyed peas. I had leftovers for dayyys.
I can’t wait to make this for my boyfriend – he loves Asian flavors and I’m sure he will love this!
Made this today and it’s great (I added an extra can of beans for more protein).
Awesome! I used Yukon gold potatoes and chickpeas (what I had on hand) and hot curry powder instead of mild (but only 1t). And I skipped the salsa. My omnivore partner still gobbled it up and had seconds. This does come together really nicely and quickly. Perfect weeknight dinner!
I reheated today after making it yesterday and it was even more delectable the second day than it was when I made it. And I still have some left for my partner – he’ll be excited!
I have to say that this is one of my favorite recipes now!! I made it tonight and it was off the hook! My 11 year old son even ate it, which is about as miraculous as discovering penicillin, since he is anti-curry, anti-collards, anti-anything that is not a vegan burrito or Amy’s pizza… This is a keeper! My dad loves curry dishes, so I will have to make this for him next!! Thanks for sharing your creations!
Loved this! Did not add the salsa but instead added a tablespoon of natural peanut butter to play off an African flavor. Totally delicious and easy to pull together. Thanks isa!!!
My daughter and I made this recently for the family dinner and it was fantastic. The flavors mingled well and the avacado and mango salsa was the perfect touch. Thanks Isa for inventing such great and healthy recipes.
I don’t think I’ve ever commented on any webpage before… O.M.G. THANK YOU.
I know New Years has passed, but I’m totally making this tonight! Thanks for the recipe!
ABSOLUTELY THE BEST!! OMG, can I tell you how good this dish is?! I am so excited to find/try this dish. It’s an excellent entrée to serve my meat-eating friends and family!! Thanks so much 🙂
Great recipe! I went with sweet potatoes and garbanzo beans and added about half a cup of peanut butter (hold the mango salsa!). Really delicious. Thank you!
Delicious curry. My husband said it was the best one I’ve ever made – and I’ve made a lot! Thank you Isa x
I just made this and it is delicious. The avocado and mango is a great idea although I used papaya instead.. beautiful!
Your recipes have totally hooked me on collard greens. I can’t wait to try this preparation!
This is really good. A coworker made it for a recent potluck, and almost everyone came back for 2nd/3rds.
OMG <3 so tasty dish! Thank you 🙂
This is the best recipe what I seen. You are the best! Thank you! <3
I think you’re the best cooker on the world! O love your recipes 🙂 I’m waiting for more.
Made this tonight and this looks amazing
I would like to make this ahead of time–would you just make the whole thing and reheat? Could I reheat in a crock pot? Serving for a party that I would like to be able to enjoy without being too busy.
I made this tonight and it was delicious. I suspect it will be even better tomorrow. You have absolutely the best recipes hands down.
Did you make the dish in a crockpot?
Can make this in a crockpot?
Hi Isa! I’m a longtime fangirl, but first time commenter! This recipe seems to have disappeared from the website. I see the description, photo and comments, but no ingredients list or instructions. I plan to trial my black eyed peas recipe for a NYD party on Sunday, so I hope it reappears before then!
PS- You are my go-to site for vegan recipes. My faves are your tempeh bacon and pumpkin muffins. Thank you SO much for all you do.
Check New Government Jobs Notification https://freerojgar.in
Hearty and adaptable. I used beet greens, fresh green Thai curry paste and quick barley (no rice) to make this my own. Yum.
What can you substitue agave with? How much?
Is the coconut milk regular plant milk (like soy milk or oat or almond) or is it the canned full fat coconut milk? TIA for clarifying!