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.
omg yesss I love you I cant wait to make this!!
Happy Ne Year- sounds like you have an exciting one ahead 🙂
Holy smokes this looks amazing! I used to think that I didn’t like black eyed peas. I also used to think that I didn’t like baking… vegan food is definitely a game changer!
Looks delicious! Must do 😉
I made the black-eyed pea and collard tacos from Isa Does It on New Year’s Day. They were amazing. And the leftover peas were delicious for days.
I had Hottie Black Eyed Peas for New Years, so no worries. But this I’m making ASAP.
I missed you! I understand the blazy thing, though, happens to the best of us!
Yum! I need to pin this for next NY day. Or maybe just for next week. 🙂
This is definitely going to happen ASAP! Beans, greens, potatoes, and coconut curry sauce? YES.
This looks amazing, can’t wait to try! Thanks!
Made this tonight and this is a keeper! Delicious!
This looks amazing! I just bought your new cookbook, too, and oh my GOODNESS it is the best yet!!! 😀
Yes please and thank you. Looks delicious. Btw, I LOVE your new book!
Made this tonight. Very yummy! Thanks for the recipe. I subbed kale because the store didnt have collards. I would definitely make this again.
Just made this. So. Freaking. Good. Thanks for another fabulous recipe!
I made this with all of the suggested substitutions: chickpeas, sweet potato, and spinach & kale. It was delicious!!! I brought it to a potluck and everyone loved it!
I made this for a client who is oil-free, and it came out DELICIOUS. I subbed sweet potatoes for the potatoes and added some freshly grated turmeric, and left out the coconut milk, because I was thinking it was done, tasted it, and decided it was delicious as is! Excellent recipe, Isa! Thank you!
Made this tonight by subbing sweet potatoes and kale. Excellent!! Thank you, Isa, for another delicious dinner!
I am made this tonight and found that my potatoes took way longer to cook, even though I think they are about the size of the ones in the picture. Just mentioning in case anyone else has that experience!
This was a project, but worth it. Everybody loved it. I would definitely make this again. I didn’t add the agave or the salsa, because I like to minimize sweetness in my savory dishes and because finding and preparing the ingredients for the salsa just might have sent me around the bend.
This was incredible stuff! The spice blend was perfect. I’ll be making this often, by popular demand.
This is so good! I have made it several times and its always a crowd pleaser.
Made this last night. Substituted kale for the collards and added a ton (well, maybe a cup) of chopped cilantro to the salsa. Served it over wild rice (’cause that’s what I had in the fridge). It was a super keeper! Thanks!
Also sent the link to my son (who is decidedly non-vegan). He made it with sweet potatoes and kale and loved it.
I just made this and wowza! It’s good! I replaced the red potato with rutabaga which adds to the flavor!
Im going to make this
Looks really nice! Had a similar recipe with plantain and sweet potato in before, it was great.
I’ve visited many vegan websites, but have to admit I am totally blown away by this one. I am spreading the word to all my friends. Love Love Love!
Made this tonight- it was DELICIOUS!!! Only I forgot to make the avocado salsa because I was so excited to eat the curry! Thanks Isa for another winning recipe.
Wow, wow, wow, wow, wow! Did I mention “wow”? Do not wait until New Year’s to make this. It is spectacular.
Thanks for this recipe! I’m a regular user and am know your recipes will always be a hit. Just made this one with kale, sweet potato, and leftover butternut squash. Big winner. Oh and I was excited to see your cookbook or one of them in a bookstore in Baltimore this weekend.
I made baaaasically this curry yesterday, but swapped out the sweet potatoes for cubed kabocha squash, and the collards for swiss chard. Fast-cooking and delicious!
This is a winner and I am so appreciative of how your recipes are using less and less fat and still managing to be flat out yummy. I served this to a crowd of all kinds of eaters ( adventurous kids, meat and potatoes woman, vegetarian and omnivores) and everyone raved. I doubled the recipe using only 1Tbsp coconut oil and only one cup coconut milk and it was still luscious and flavorful. You are my heroine.
This looks absolutely amazing!
I made this and it was a hit! I really enjoyed it. The mango avocado salsa is great by itself!
I tried to improvise a little with this recipe, using what I already have in the house. Chickpeas instead of black eye and kale instead of spinach. I also used water instead of stock. 1/4 tsp of salt as I try not to have to much salt in my diet and 1/2 of the agave, as i have also cut back on my sugar intake. It was great. I thought that when I made so many changes that it would make a big difference or taste bland and it did not. I will make this again. Thank you.
Holy curry amazingness!!! I am eating this right now, and can’t stop myself. After a long run in the cold wind and rain, this is just the ticket to bring me back to life. Thank you!!
We should SO eat thisssssalalala <3<3<3
I made this last night. Wonderful. I thought the salsa might be overkill, but it’s inspired. That bit of sweetness and creaminess–perfect! Thanks.
I made this two days ago. I’m not an efficient mango slicer, so the mango has been gone since yesterday, and now there is only avocado salsa. Which is not the same as defeat.
This is going on my short list of monthly rotations. Actually, this is the reason I now have a monthly rotation.
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This is wonderful and satisfying~ I used sweet potatoes, kale and garbanzos that I had on hand with lots of cilantro. Love it!
Hi! This post could not be written any better! Reading through this post
reminds me of my good old room mate! He always kept
chatting about this. I will forward this post to him.
Pretty sure he will have a good read. Thank you for sharing!
Made the brit version – not sure what collards are so went with kale. It was yummy, really good. Thankyou 🙂 And we had tomato salsa because we had some really good toms and no mangoes.
This looks really good, but I have a question. Should I use canned coconut milk or the type that comes in the carton? Thanks!
I used kale and green beans instead of collards and black eye peas and added pumpkin. It was great!! The mango and avocado really makes it. Thanks again Isa!