Can curried black-eyed peas and collard greens [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make curried black-eyed peas and collard greens [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is curried black-eyed peas and collard greens [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does curried black-eyed peas and collard greens [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Curried Black-Eyed Peas and Collard Greens
[Vegan]

SD By: Stephanie Darby

Author Bio

Stephanie Darby is a marketing and nutrition professional working out of Austin, Texas. She is... Read More

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Ingredients You Need for Curried Black-Eyed Peas and Collard Greens [Vegan]

1 16-ounce can black eyed peas, drained and rinsed
1 cup brown or green lentils
1 bunch collard greens
1 16-ounce can diced tomatoes
1/2 cup full-fat coconut milk
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon garam masala
1 tablespoon curry powder
1 tablespoon dried cilantro

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How to Prepare Curried Black-Eyed Peas and Collard Greens [Vegan]

Place peas and lentils in a large stockpot and cover with water. Bring to a boil over high heat, reduce heat, and simmer until the lentils are cooked and the water is absorbed.
Add collards, tomatoes, and coconut milk and stir to combine. Add water to thin, as needed.
Stir in all spices and simmer on stove over medium-low heat for 20 minutes to let flavors develop. Add more water or vegetable stock, as needed, for desired consistency.
Serve over rice or quinoa.

Nutritional Information

304 kcal, 46 g carbs, 6 g fat, 18 g protein, 489 mg sodium, 3 g sugar

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.