"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Spicy Coconut Black-eyed Peas with Spinach & Carrots #Weekly Menu Plan

Spicy Coconut Blackeyed peas- simplelivingeating.com

I always keep a can of coconut milk in my pantry now. You can mix it with fish, chicken, pork or beans and make a tasty meal in no time.

I had some extra spinach that needed to be cooked, so I looked around in the cupboard and found a can of black-eyed peas and coconut milk and thought... this is dinner!

Spicy Coconut Blackeyed peas- simplelivingeating.com

I find that coconut milk really makes a vegetarian meal satisfying because of it's fat content. This dish is also filled with healthy and fiber rich beans and vegetables. 

Spicy Coconut Blackeyed Peas with Carrots & Spinach

by Diane Balch
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: saute entree vegetarian gluten-free coconut milk blackeye peas summer

Ingredients (4 servings)
  • 2 tablespoons of extra-virgin olive oil
  • 1 onion chopped small
  • 1 clove of garlic minced
  • 1 pound of carrots chopped or use baby cut carrots
  • 3 1/2 ounces of baby spinach
  • 1 13.5 ounce can of coconut milk unsweetened
  • 1 15 ounce can of black-eyed peas liquid and all
  • 1 pinch of saffron
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1 tablespoon of curry powder
  • salt and pepper


1) Whisk coconut milk with saffron, cayenne pepper, cinnamon, nutmeg, curry power and salt and pepper. Set aside.

2) In a large skillet heat the oil on medium high heat. Saute the onions and carrots (Cover for a minute or two to soften the carrots). When they start to wilt add the garlic and sauté. Do not brown garlic. Add a little salt to the vegetable before you cook them.

3) Add spinach, black eyed peas and coconut spice mixture. Heat through until spinach wilts.

Serve over rice.
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Weekly Menu Plan:

Sunday: School shopping dinner at the mall (ugh)

Meatless Monday: Ratatouille over Cheese Risotto

Tuesday: Japanese Omurice with Shrimp and Green Salad

Wednesday: Pork Ribs in the slow cooker with a bottle of barbecue sauce served with Cole Slaw and Corn on the Cob

Thursday: Leftovers

Friday: Grilled Chicken with Whole Foods Spice Rub, Farmers Market vegetables Grilled and Rice

Saturday: Garlic German Sausage Grilled with Fennel and Greens Salad and Potato Salad


  1. I really like the sounds of this; we also have in coconut milk and the carrots are just about done in the garden, might substuite blackeye peas for noddles. This one is a winner in my book thanks for sharing!

    1. I think this recipe is open for interpretation. Enjoy.

  2. The flavors sound great Diane! Thanks for sharing on Weekend Bites.

  3. Hi Diane,
    I have been eating Black Eyed Peas all my life,and never seen this combination, but it sure sounds good. I love to try different recipes and look forward to trying this one. Hope you are having a great Labor Day Weekend and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon!
    Miz Helen


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