Collard greens and black-eyed peas are cooked in a blend of spices create a dish that's a mix between a dal and chana masala. Using peas instead of the usual chickpeas makes this meal thick and hearty, like a comforting stew. Serve this spicy meal over a bed of rice of freshly cooked quinoa.

Curried Black-Eyed Peas and Collard Greens [Vegan]

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  • 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


  1. 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.
  2. Add collards, tomatoes, and coconut milk and stir to combine. Add water to thin, as needed.
  3. 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.
  4. 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.


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