Spinach and Black Eye Peas in Coconut Milk

Thoughts & Inspiration

This is a very different recipe.  I mixed a couple vegetables with a legume I don't necessarily know go together, but interestingly enough, it tastes pretty good!!!  I would recommend having this dish over some brown rice.

Time: 30 minutes
Serves: 4

Ingredients

1 Tbsp olive oil

1/3 red onion, diced

3 garlic cloves, minced

3 tsp Penang curry paste (or red curry paste)

1/2 yellow squash, diced

1 cup frozen spinach

1 can black eye peas

1 cup light coconut milk

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp lemon pepper

Salt to taste

1/2 lime, juiced

1/4 cup chopped cilantro

In a skillet saute red onion and garlic with olive oil for 3-4 minutes.  Add curry paste and continue to saute for an additional 2-3 minutes to bring out the flavors of the paste.  Add in the squash and frozen spinach and place lid on skillet and cook for 5 minutes.  Next, add black eyed peas, coconut milk, onion powder, garlic powder and lemon pepper.  Stir to combine everything together and cook with lid on for an additional 5 minutes.  Remove lid and continue to cook for 2-3 more minutes.  Remove from heat and stir in lime juice and cilantro.