Soup: Coconut Black-Eyed Pea
by Lishka DeVoss

INGREDIENTS

INDIVIDUALLY (ready to use):
2.5 tbsp unsalted butter
1 cup chopped fresh tomato

BOWL ONE:
1/2 cup chopped onion
1/2 cup finely chopped red pepper
1 tsp curry powder
1 tsp salt
1/2 tsp pepper

BOWL TWO:
2 to 3 cups black-eyed peas, cooked
1 can (13.5 oz) unsweetened coconut milk
1 tsp sugar
1.5 cups water (or chicken stock)
3/4 cup rice, cooked

PREPARATION

1. In a Dutch Oven, melt the butter over medium heat.

2. Once melted, add BOWL ONE, cook for 2-3 minutes until well combined and vegetables begin to soften.

3. Add chopped tomato. Continue to sauté for 2 more minutes.

4. Add BOWL TWO, stir to combine and bring to a low simmer. Simmer about 15 minutes.

Updated 2024-01-09

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