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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs ground beef |
1 cup diced peeled sweet potato |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
1 teaspoon curry powder |
2 tablespoons all-purpose flour |
2 cups water or 2 cups beef broth |
1 (15 1/2 ounce) can black-eyed peas, rinsed, drained |
1 (13 1/2 ounce) can light unsweetened coconut milk |
2 cups packed fresh baby spinach leaves |
3 tablespoons freshly chopped thyme leaves |
salt & freshly ground black pepper |
Directions:
1. Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings.
2. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally.
3. Stir in flour; cook and stir 1 minute.
4. Stir in water, black-eyed peas and coconut milk; bring to a boil.
5. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender.
6. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste.
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