If you’re a coconut and tahini lover, you’ll love my coconut tahini black-eye peas curry. It is comforting, nutrient-dense and super delicious!
Once the temperature drops below 10 degrees, my cravings for richer food starts to creep in. I certainly have my fair share of treats considering it is the holiday season too, but I’m past using the weather and the holidays as an excuse to overindulge in processed food. It is relatively easy to make meals with whole-food ingredients that nourish and still provide that much-needed comfort.
Coconut milk will forever be my love, but I love it more than anything else in the world in the winter. It always has a way of taking the flavour of my curries up a notch and providing the richness I need.
Nutrient-wise, coconut milk is a good source of calcium, potassium magnesium and iron. But, because of its high saturated fat content, some people tend to avoid it. Saturated fat only has negative health consequences if your overall diet is poor and if you eat it excessively. When you consume coconut milk as part of a diet that is low in processed food and rich in whole foods, its nutritional benefits far outweigh its possible health risks. Whether or not you eat a low-fat diet, I don’t recommend eliminating it from your diet merely because of its fat content.
The jury may be out on this one, but I believe that tahini is an acquired taste. I hated it the first few times I tried it. I could only eat it if it was mixed with something else, but these days I can eat it straight from the jar. Tahini is a great source of protein and an excellent source of minerals including, phosphorus, magnesium, potassium and iron. It is also a good source of vitamins B1, B2, B3, B5 and vitamin E.
This meal is rich in protein; it is super satisfying and very moreish. If tahini is not your thing (I understand) use peanut or almond butter. The flavour is slightly different but just as delicious.Print
Inspired by satay sauce, this curry is packed with flavour, highly nutritious and simply delicious.
- 1 small shallot, finely chopped
- 3 fat garlic cloves
- Thumb-sized piece ginger, peeled and roughly chopped
- 2 red chillies
- 3 tbsp tahini
- 1 tbsp coconut oil
- 200g coconut milk
- ¾ tbsp garam masala
- ¾ tbsp curry powder
- 1 tsp ground coriander
- 400g passata
- 1 vegetable stock cubes
- 480g cooked black-eyed peas
- Small handful baby spinach
- 1 tbsp chopped coriander leaves
- Steamed rice, to serve
Put the shallots, garlic, ginger, chillies, garam masala, curry powder, ground coriander and coconut oil in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the paste and stir-fry for 5 minutes until fragrant.
Add the passata, vegetable stock, coconut milk, and tahini to the pan and stir well to combine. Season as needed then bring to the boil. Turn the heat down to a simmer and cook for around 25-30 minutes or until the sauce thickens.
Add the beans then cook still on a simmer for around five minutes or until the beans are heated through. Add the spinach, stir continuously until it wilts then take the pan off the heat. Serve over rice and garnish with coriander leaves and chilli flakes.
This curry is very spicy. Use less chilli if spice is not your thing or deseed the chilli before using.
Peanut butter, almond butter and cashew butter are great alternatives to tahini in this recipe.
Swap black-eyed peas for other legumes or use tofu or tempeh.
- Serving Size: Per serving
- Calories: 330
- Sugar: 5g
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 32.5
- Fiber: 10.5g
- Protein: 15.25g
Keywords: Tahini, Coconut, Black eyed peas, Curry