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Black-Eyed Peas with Rice and Plantains
You'll love this
Black-Eyed Peas with Rice and Plantains
dish. It's full of tasty nutrients and unique flavors.
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Servings:
4
Calories:
443
kcal
Author:
Veg Kitchen
Ingredients
1
tbsp
extra-virgin olive oil
1
onion
diced
1
bell pepper
red or orange, diced
2
cloves
garlic
minced
1
tsp
gingerroot
grated
1
tbsp
curry powder
½
cup
light coconut milk
1
tbsp
agave nectar
1
lime
juiced
15
oz
black-eyed peas
salt and freshly ground pepper
to taste
2
cups
cooked brown rice
2
plantains
cooked and sliced
Instructions
Heat the olive oil in a large saucepan.
Add the onion, garlic, and pepper, and sauté for about 4 minutes until soft.
Add the gingerroot and curry powder and cook for 2 minutes more.
Stir in the coconut milk along with ½ cup of water, agave, and lime juice until smooth.
Add the peas, cover, and cook for 10 minutes.
Serve at once with brown rice and plantains.
Nutrition
Calories:
443
kcal
|
Carbohydrates:
86
g
|
Protein:
13
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
34
mg
|
Potassium:
971
mg
|
Fiber:
13
g
|
Sugar:
23
g
|
Vitamin A:
1980
IU
|
Vitamin C:
62
mg
|
Calcium:
62
mg
|
Iron:
5
mg
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