Sweet Potato Black-Eyed Pea Curry {Instant Pot Option} –– by Sweet Potato Soul

sweetpotatosoul.com

Dianne Smith-Harper

2 tbsp coconut oil

2 tsp curry powder

1 tsp turmeric

1 tsp coriander powder

1 tsp cumin powder

1 tsp Garam masala

3 to 5 cloves garlic, minced

1 inch knob ginger, minced

1 red or yellow onion, diced (about 1 cup)

2 14- oz cans fire roasted tomatoes

1 lb black-eyed peas, soaked 6 hours

1 can coconut milk

2 to 4 cups of water 2 tsp Better Than Bouillon vegetable bouillon paste OR 2 to 4 cups vegetable broth, ONLY FOR USE IN STOVE-TOP VERSION

2 sweet potatoes, peeled & cubed

1 to 1 ½ tsp salt

Garnish with black pepper, lime, and fresh cilantro

Directions at sweetpotatosoul.com

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