Serves 6

Total time: 45 minutes || Active time: 45 minutes

I totally meant to put this up before New Years, because….black eyed peas! But dang have I been busy. Or lazy" I forget which. Blazy" Oh well, it?s never too late for black eyed peas, right" I?ll tell you some of the upcoming projects I?ve been working on in an upcoming post, but for now let?s talk about this curry.
Chunky red potatoes, velvetty collards and earthy black-eyed peas make for a voluptuous coconut curry that is slightly out of the ordinary. It comes together real real fast, too. Serve with basmati rice and an easy mango and avocado salsa, for sweetness, tartness and a little extra creaminess. Have some sriracha at the ready in case you want a little extra spice!
Recipe Notes
~ This is a verrrry versatile and basic curry. You can swap the black eyed peas for chickpeas, or the greens for spinach or kale. You can even swap the red potatoes for sweet potatoes (although keep in mind sweet potatoes cook a lot faster.) But don?t swap the tomato paste for ketchup or the coconut milk for orange juice or anything gross like that. Ingredients
1 tablespoon coconut oil

1 large red onion, thinly sliced

2 jalapenos, seeded and thinly sliced

1 tablespoon fresh minced ginger

2 cloves garlic, minced

1 1/2 to 2 tablespoons mild curry powder

1/2 teaspoon garam masala

3/4 teaspoon salt

1 tablespoon agave

3 cups vegetable broth

2 tablespoons tomato paste

1 1/2 lbs red potatoes, in 3/4 inch ...