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black-eyed peas and collard greens curry with grains

Curry Blackeyed Peas and Collard Greens

Delicious vegan curry dish featuring black-eyed peas and collard greens.
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 4 people
Calories: 371kcal
Author: Marwin Brown


  • 1 medium yellow onion sliced
  • 1 bunch collard greens cleaned de-stemmed and cut into strips
  • 12 oz can black-eyed peas
  • 1 tbsp coconut oil
  • 4 cloves garlic diced
  • 1 inch fresh ginger diced
  • 2 fresh thyme stems
  • 1 whole habanero chili
  • 1 tbsp curry powder
  • ½ tbsp turmeric
  • ½ tbsp smoked paprika
  • ½ tbsp kosher salt
  • ½ tbsp black pepper
  • 12 oz can coconut milk
  • ¼ cup vegetable stock


  • Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
  • Add garlic and ginger and saute for another minute, stirring as needed.
  • Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
  • Add spices and mix well. Let simmer for additional minutes (2-3).
  • Remove the chili. Add the greens and mix well. Allow to sauté 5 minutes then mix in the peas. Cover the skillet and let simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
  • Finish with a squeeze of fresh lime juice.


  • Size of the greens will dictate cooking time for the recipe. The smaller you chop them the faster they will cook and better absorb the flavors from the curry.
  • Don’t forget about the habanero cooking in the curry. If cooked too long you run the risk of it breaking down and disintegrating into your curry leaving a very fiery burn.
  • Drain and wash the beans for a cleaner flavor. You can reduce sodium content and some of the metallic flavor.


Calories: 371kcal | Carbohydrates: 33g | Protein: 10g | Fat: 25g | Saturated Fat: 21g | Sodium: 957mg | Potassium: 646mg | Fiber: 10g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 5mg
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