Active Time:25 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil½Scotch bonnet or habanero chile pepper, seeded and chopped2scallions, chopped2clovesgarlic, minced1 ½teaspoonscurry powder½teaspoonpaprika2 ½cupscooked black-eyed peas2cupslow-sodium vegetable broth¾cupcoconut milk1tablespoontomato paste2sprigsfresh thyme¼teaspoonsalt2cupscooked brown rice1avocado, sliced
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil
½Scotch bonnet or habanero chile pepper, seeded and chopped
2scallions, chopped
2clovesgarlic, minced
1 ½teaspoonscurry powder
½teaspoonpaprika
2 ½cupscooked black-eyed peas
2cupslow-sodium vegetable broth
¾cupcoconut milk
1tablespoontomato paste
2sprigsfresh thyme
¼teaspoonsalt
2cupscooked brown rice
1avocado, sliced
DirectionsHeat oil in a medium pot over medium heat. Add chile, scallions, garlic, curry powder and paprika; cook, stirring, for 1 to 2 minutes. Stir in black-eyed peas, broth, coconut milk, tomato paste and thyme; bring to a simmer. Simmer for 10 minutes.With a slotted spoon, transfer 1 cup of the black-eyed peas to a small bowl. Mash the peas and return to the pot; simmer for another 5 minutes. Remove the thyme and stir in salt. Serve over rice and top with avocado.Clara GonzalezOriginally appeared: EatingWell.com, April 2022
Directions
Heat oil in a medium pot over medium heat. Add chile, scallions, garlic, curry powder and paprika; cook, stirring, for 1 to 2 minutes. Stir in black-eyed peas, broth, coconut milk, tomato paste and thyme; bring to a simmer. Simmer for 10 minutes.With a slotted spoon, transfer 1 cup of the black-eyed peas to a small bowl. Mash the peas and return to the pot; simmer for another 5 minutes. Remove the thyme and stir in salt. Serve over rice and top with avocado.Clara Gonzalez
Heat oil in a medium pot over medium heat. Add chile, scallions, garlic, curry powder and paprika; cook, stirring, for 1 to 2 minutes. Stir in black-eyed peas, broth, coconut milk, tomato paste and thyme; bring to a simmer. Simmer for 10 minutes.
With a slotted spoon, transfer 1 cup of the black-eyed peas to a small bowl. Mash the peas and return to the pot; simmer for another 5 minutes. Remove the thyme and stir in salt. Serve over rice and top with avocado.
Clara Gonzalez
Originally appeared: EatingWell.com, April 2022
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Nutrition Facts(per serving)427Calories17gFat58gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
