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

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It’s nearly New Year’s…have you finished your New Year’s resolutions? Do you do resolutions? I don’t do resolutions as such but I usually write some goals and plans for the year…but haven’t gotten round to it yet this year!

However, I did look through my recipe archives and found this delicious soup which I haven’t had in awhile. 

Did you know black-eyed peas are a traditional food of choice for New Year’s Day? They’re believed in several cultures to bring good luck in the new year.

If you want some good luck, or just a really tasty soup, then this soup is for you. Feel free to play around with the veg and add whatever vegetables you have in the fridge.


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

Suitable for non vegans


  • 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


  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!

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Caitlin Galer-Unti

Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values. 


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