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Sweet Potato and Black-Eyed Pea Curry

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Serves 4-6 | Prep Time | Cook Time

Why I Love This Recipe

This is very yummy. Susan McGarvey

Ingredients You'll Need

2 tbsp. olive oil
1 onion chopped
2 cloves garlic, finely chopped
2 cups sliced mushrooms
1 sweet potato cut into 1" cubes
1 can coconut milk
1 cup water
1 tbsp. curry powder
2 tsp. brown sugar
2 tbsp. freshly squeezed lime juice
1 can black-eyed peas drained and rinsed, or cook 1 cup raw


Heat oil over medium-high heat. Add onion and stir-fry for 3 minutes. Stir in garlic and mushrooms and stir-fry for 2 min. until mushrooms start to release their juices. Stir in sweet potato, coconut milk, curry powder and brown sugar.

Bring to a boil. Reduce heat and boil gently, stirring occasionally for 15 minutes or until sweet potato is tender.

Stir in lime juice and black-eyed peas and cook for a few minutes more until heated through.

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