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Creamy Curried Black-Eyed Pea Soup

🇳🇬 Nigeria · West Africa

Servings: 4 (~2-cup servings) Prep: 15 minutes Cook: 45 minutes Total: 1 hour

Ingredients

  • 1 Tbsp oil (olive, coconut, or avocado)
  • 1 large onion, diced
  • 1 large sweet potato, cut into 1-inch cubes
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 2 Tbsp curry powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2-3/4 tsp sea salt
  • 1 Tbsp coconut aminos
  • 4 cups vegetable broth
  • 1 can (14 oz) light coconut milk
  • 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
  • 3 cups chopped kale, stems removed
  • 1-2 Tbsp fresh lime juice
  • Cilantro, chopped, for garnish (optional)

Steps

  1. Heat oil in a large pot over medium heat. Add onion, sweet potato, and bell pepper; sauté 4-5 minutes until slightly softened.
  2. Add garlic, ginger, curry powder, red pepper flakes, and salt. Cook 1 minute, stirring, until fragrant.
  3. Stir in coconut aminos, broth, and coconut milk, scraping up any browned bits. Add black-eyed peas and bring to a boil.
  4. Reduce heat to low and simmer uncovered, stirring occasionally, until black-eyed peas are tender, about 30-40 minutes.
  5. Stir in kale and cook 5-10 minutes until wilted.
  6. Add lime juice and adjust seasoning with more coconut aminos, salt, or red pepper flakes as desired.
  7. Serve on its own or with rice, cornbread, or bread. Garnish with cilantro if desired.

Notes

Leftovers keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop over medium heat.

Source: minimalistbaker.com