Thai-Style Curry with Black-Eyed Peas

Serves 4

Thai curry paste is a fantastic way to quickly add plenty of flavour into a dish, saving you lots of time and effort. This curry features tonnes of veggies and protein-loaded black-eyed peas for a well-balanced meal you can put together in an instant.

• 2 tbsp extra-virgin olive oil

• ½ medium onion, finely sliced

• 1 garlic clove, minced

• 1 tsp fresh ginger, peeled and grated

• 1 red chilli pepper, whole

• ½ lemongrass stalk

• ½ red bell pepper, finely sliced

• 1 carrot, sliced

• 1 bok choy, cut into quarters lengthwise

• 60g (2 oz) snow peas

• 90g (3 oz) small broccoli florets

• 340g (12 oz) cooked black-eyed peas

• 2 tbsp Thai red curry paste

• 1 tbsp brown sugar

• 1 tsp dark soy sauce or tamari

• 1 can (13.5 oz/398ml) unsweetened coconut milk

• 1 tbsp fresh lime juice

To serve:

• 310g (11 oz) steamed jasmine or basmati rice

• 2 tbsp fresh coriander leaves,

minced, divided

• 1 lemon, cut into wedges

1 Heat the oil in a large pan or wok over medium heat, then add in the onion, garlic, ginger, red chilli pepper and lemongrass, and stir-fry them for 2 minutes, until fragrant.

2 Add the bell pepper, carrot, bok choy, snow peas and broccoli, followed by the black-eyed peas, and stir-fry all the ingredients for 3 minutes, adding a splash of water if they begin to brown too much.

3 Stir in the curry paste followed by the brown sugar and soy sauce, then pour the coconut milk into the pan. Allow all the ingredients to cook for 5 minutes.

4 Remove the lemongrass and whole chili pepper from the pan and turn the heat off.

5 Drizzle the curry with the lime juice and divide it into four bowls. Divide the steamed rice between the bowls, sprinkle ½ tablespoon of fresh coriander leaves on top of each bowl and serve with a lime wedge on the side.

Recipe reprinted with permission from

The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing, Co, October 2021