New Year’s Dish: Coconut Curry Black-Eyed Pea Soup

Coconut Curry Black-Eyed Pea and Spinach Soup

Curry powder is the key to this soup, as the main spice here.  What’s crucial is using a curry powder you love.  If you love spicy food, go for a spicy curry powder and add the additional cayenne pepper.  If you don’t like your food hot, opt for a mild curry powder with less kick and leave out the cayenne!

Serves 4

Ready in 30 mins or less

Ingredients

• 1 tbsp olive oil
• Medium onion, chopped
• 1 clove garlic, minced
• 1cm cube fresh ginger, grated (optional)
• 2 tbsp curry powder
• 1/2 tsp cayenne (optional)
• Bell pepper, stem removed, de-seeded and chopped
• 400g tin chopped tomatoes
• 400 ml coconut milk (1 tin)
• 1 litre vegetable stock
• 800g black-eyed peas (2 tins)
• 250g fresh spinach

Instructions

1. Heat the olive oil over medium heat in a large saucepan.  Once the oil is hot, add the onion and fry until translucent and just beginning to brown.  Add the minced garlic and ginger and fry until the garlic brown.
2. Add the curry powder and cayenne, if using, and fry, stirring, for 1-2 minutes, then add the tin of chopped tomatoes and cook for another 1-2 minutes, until softened.
3. Add the chopped bell pepper, coconut milk, vegetable stock, and black-eyed peas and turn the heat to high, bringing to a boil.  Once the soup has begun to boil, reduce heat to low and simmer for 3-5 minutes, or longer.  You can leave soup on a low simmer for an hour or longer if desired.
4. Five minutes before you plan to eat the soup, add the fresh spinach and stir into soup, cooking until wilted, 3-5 minutes.
5. Remove from heat and serve.  This soup tastes great the next day too!