Preparation:

Microwave the sweet potato until tender, about 7 or 8 minutes. (You can start Step 2 while the potato cooks). Peel the baked sweet potato, cut in large chunks and place in a blender or food processor with 1 can of the black eyed peas, and the lemon juice; blend or process until very smooth. Set aside.

While the beans are cooking, prepare the coconut curry sauce. Heat oil in a large saucepan over medium-high heat. Add the cumin seeds and fry, stirring, for 20 – 30 seconds or until the seeds are fragrant and begin to crackle.

Reduce the heat to medium and add the onion. Fry until transparent then add the garlic and ginger and fry until soft. Add all the spice powders and fry, stirring, for about a minute or until they release their aroma..

Add the tomato and raise heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of your spoon until you get a thick sauce. Add the black-eyed peas, coconut milk and salt to taste. Simmer for a couple of minutes or until the sauce reaches the consistency that you like..

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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