Black Eyed Pea Curry with Collards & Potatoes

theppk.com

jamiemmt

1 tablespoon coconut oil

1 large red onion, thinly sliced

2 jalapenos, seeded and thinly sliced

1 tablespoon fresh minced ginger

2 cloves garlic, minced

1 ½ to 2 tablespoons mild curry powder

½ teaspoon garam masala

¾ teaspoon salt

1 tablespoon agave

3 cups vegetable broth

2 tablespoons tomato paste

1 ½ lbs red potatoes, in ¾ inch pieces1 lb collards, rough stems removed, leaves chopped into bite sized pieces

1 cup coconut milk

1 ½ cups cooked black eyed peas (from a 15 oz can, rinsed and drained)

subheading: For the Mango Avocado Salsa:

1 ripe avocado, diced

1 ripe mango, diced

1 tablespoon fresh lime juice

subheading: To serve: Basmati rice:

Optional garnish: Fresh chopped cilantro

Directions at theppk.com

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