Thai-Style Curry with Black-Eyed Peas
Thai curry paste is a fantastic way to quickly add plenty of flavour into a dish, saving you lots of time and effort. This curry features tonnes of veggies and protein-loaded black-eyed peas for a well-balanced meal you can put together in an instant.
- 2 tbsp extra-virgin olive oil
- ½ medium onion, finely sliced
- 1 garlic clove, minced
- 1 tsp fresh ginger, peeled and grated
- 1 red chilli pepper, whole
- ½ lemongrass stalk
- ½ red bell pepper, finely sliced
- 1 carrot, sliced
- 1 bok choy, cut into quarters lengthwise
- 60g (2 oz) snow peas
- 90g (3 oz) small broccoli florets
- 340g (12 oz) cooked black-eyed peas
- 2 tbsp Thai red curry paste
- 1 tbsp brown sugar
- 1 tsp dark soy sauce or tamari
- 1 can (13.5 oz/398ml) unsweetened coconut milk
- 1 tbsp fresh lime juice
- 310g (11 oz) steamed jasmine or basmati rice
- 2 tbsp fresh coriander leaves, minced, divided
- 1 lemon, cut into wedges
- Heat the oil in a large pan or wok over medium heat, then add in the onion, garlic, ginger, red chilli pepper and lemongrass, and stir-fry them for 2 minutes, until fragrant.
- Add the bell pepper, carrot, bok choy, snow peas and broccoli, followed by the black-eyed peas, and stir-fry all the ingredients for 3 minutes, adding a splash of water if they begin to brown too much.
- Stir in the curry paste followed by the brown sugar and soy sauce, then pour the coconut milk into the pan. Allow all the ingredients to cook for 5 minutes.
- Remove the lemongrass and whole chili pepper from the pan and turn the heat off.
- Drizzle the curry with the lime juice and divide it into four bowls. Divide the steamed rice between the bowls, sprinkle ½ tablespoon of fresh coriander leaves on top of each bowl and serve with a lime wedge on the side.
Recipe reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing, Co, October 2021
Vegan Life top tip
This curry works great with other beans too! Try pinto beans, mung beans or edamame for a different version.