Original Flava uses Black-eyed peas, sweet potatoes and other spices to make this a go-to vegan curry in a hurry!
2 tbsp vegetable oil
1 tsp mustard seeds
1 medium onion, diced
3 garlic cloves, diced
1 cinnamon stick
2 bay leaves
1 tsp ground turmeric
2 tbsp curry powder
Bunch of fresh thyme
1 thumb-sized piece of fresh ginger, grated
2 sweet potatoes, peeled and chopped in chunks
1⁄2 scotch bonnet pepper, deseeded and diced, or 2 tsp chilli flakes
2 tomatoes, chopped
2 x 400g cans black-eyed peas, drained and rinsed
250ml water 1 x 400ml can coconut milk Salt and freshly ground black pepper
To serve coriander leaves Lime wedges
How to Make it
Heat the oil in a large saucepan over medium heat, add the mustard seeds and toast for 1 minute, then add the onion, garlic, cinnamon stick and bay leaves and cook for about 5 minutes, until the onion softens. Add the turmeric, curry powder, thyme and ginger. Stir over low heat for 2–3 minutes to allow the spices to infuse.
Add the sweet potatoes, scotch bonnet or chilli flakes and tomatoes and cook, stirring, for 5 minutes, until the tomatoes soften. Add the black-eyed peas and the water, then add the coconut milk, holding back a few tablespoons. Fling in some salt and black pepper to taste, increase to a simmer and cook for 7 minutes.
Garnish with coriander and the reserved coconut milk, and serve with lime wedges and rice.