This black-eyed peas recipe from Post Punk Kitchen is the perfect way to start the new year!
Post Punk Kitchen is the ultimate vegan recipe place online. Period. About 99% of the recipes I use are from the site. I have yet to make something that I didn’t love or at least like a whole lot. This recipe for black-eyed peas is no different. Here are a few reasons why you should take the leap and try the Caribbean Curry Black-Eyed Peas with Plantains:
- The recipe is simple and easy. In addition to preparing all of the ingredients, it takes no more than an hour to get the food cooked, plated, and ready to eat.
- The plantains add the perfect sweet touch to the somewhat spicy curry/black-eyed peas mixture.
- The fresh ginger and coconut milk are the two ingredients that make this dish really stand out. The ginger for its spice and the creamy taste and texture of the coconut milk.
If that doesn’t get your taste buds excited or give you good enough reason to break out of your New Year’s Day-only rut, the nutritional value that is packed into these spotted peas will hopefully do the trick.
Black-eyed peas have a lot of really good stuff in them, both the dry and canned variations. According to LiveStrong.com, they offer a good amount of potassium (approximately 239 mg and 206 mg for a ½ cup of dry/cooked and canned peas, respectively), are a good source of protein especially for non-meat eaters (approximately 6.7 g and 5.7 g for a ½ cup of dry/cooked and canned peas, respectively), and provide much needed iron to our bodies (approximately 2.2 mg and 1.2 mg for a ½ cup of dry/cooked and canned peas, respectively).
Here is a list of the other tasty ingredients included in this dish:
- Red pepper
- Star anise
- Agave nectar
- Lime juice
Interested in creating a new black-eyed peas tradition? Visit Post Punk Kitchen’s website for the complete recipe: http://www.theppk.com/2010/09/caribbean-curry-black-eyed-peas-with-plantains/.