Speedy Coconut Curry with Rice, Corn, and Black‑Eyed Peas
Speedy Coconut Curry with Rice, Corn, and Black‑Eyed Peas brings creamy coconut richness balanced by warm Jamaican-style curry and a hint of sweetness. Tender black‑eyed peas and pops of sweet corn mingle with soft basmati rice for a cozy, aromatic bowl. It’s perfect for a quick weeknight dinner or a satisfying meatless main when you want big flavor fast.
- Prep15 mins
- Cook20 mins
- Serves7
- DifficultyEasy
- 1
Combine the black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot and stir until smooth and evenly mixed; simmer over medium-low heat, stirring frequently, until the curry sauce is warmed through, about 5 minutes.
- 2
Fill a separate pot with enough water to nearly fill it and bring to a boil; add a pinch of salt. Add the rice to the boiling water and cook, stirring occasionally, until the rice is very soft, about 15 minutes. Drain the excess water from the rice.
- 3
Combine the rice and curry sauce in a large bowl and mix together.
- Calories 302.9 kcal Moderate
- Protein 7.78 g Moderate
- Carbs 62.55 g Moderate
- Total Fat 2.12 g Low Source
- Saturated Fat 1.13 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 223.95 mg Moderate
- Fiber 6.86 g Good Source
- Sugar 13.79 g High
- Added Sugar 5.69 g Moderate
- Calcium 146.41 mg Moderate
- Iron 2.51 mg Moderate
- Potassium 427.22 mg Low Source
- Vitamin A 17.5 mcg_rae Low Source
- Vitamin C 5.59 mg Low Source
- Vitamin D 1.13 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Corn 🌽
- Tomatoes 🍅