Curry with Black Eye Peas, and Potatoes

I know, I do TONS of curry recipes! But they are always vegan, and Jared loves them so we try a lot in this house! This one was a little different than the others since I used red potatoes, and spinach! This recipe is from theppk.com

1 tablespoon coconut oil
1 large red onion, thinly sliced
1 tablespoon fresh minced ginger
2 cloves garlic, minced
1 to 1 1/2 tablespoons mild curry powder
1/2 teaspoon garam masala
3/4 teaspoon salt
1 tablespoon brown sugar
3 cups vegetable broth
2 tablespoons tomato paste
2 red potatoes, cut in 3/4 inch pieces

2 cups spinach, chopped. Or your can use kale, or collard greens

1 can coconut milk

1 1/2 cups cooked black eyed peas (from a 15 oz can, rinsed and drained)

Preheat a 4 quart pot over medium heat. Saute the onion in the coconut oil for 5 to 7 minutes, until onion is lightly browned.

Add the garlic and ginger, and saute until fragrant, about 30 seconds. Add 1 1/2 tablespoons of curry powder, garam masala, salt, vegetable broth, agave, and tomato paste, and stir. The tomato paste may not dissolve just yet but that’s ok, it will when it heats through.

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 spinach, black-eyed peas and coconut milk. Stir gently to incorporate. Leave lid ajar again, and bring to a simmer. Let simmer, it should only take a few minutes.

Serve with with jasmine, or brown rice.