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

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!

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

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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

Instructions:

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

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