Vegan Coconut Black Eyed Peas Stew
Warm, comforting, and packed with soul food flavor, this Vegan Coconut Black Eyed Peas Stew blends creamy coconut milk, black eyed peas, and hearty vegetables into a nourishing plant-based dinner. Ideal for cozy nights or meal prep.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 cups black eyed peas cooked or canned and rinsed
- 1 can coconut milk full-fat preferred
- 1 onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped
- 1 cup diced tomatoes fresh or canned
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 cups spinach or kale roughly chopped
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, cooking until fragrant and slightly golden.
- Add chopped bell pepper and tomatoes, stirring occasionally until they soften into a thick base.
- Stir in smoked paprika, cumin, salt, and pepper. Let the spices toast for a minute.
- Pour in the coconut milk and a cup of water. Add the black eyed peas and stir to combine. Simmer for 15–20 minutes.
- Add spinach or kale and stir until wilted. Taste and adjust seasoning before serving.
Notes
- Use canned black eyed peas for a quicker version.
- To add depth, include a splash of lime juice or a dash of liquid smoke at the end.
- Serve with rice or cornbread for a comforting meal.