Instant Pot Roasted Sweet Potato Black-Eyed Pea Curry (Vegan)

Recipe from Sweet Potato Soul

Husband-Tested in Alice’s Kitchen

Make -6 generous servings

Well, I could eat this every day.  If you are a black-eyed pea and sweet potato fan, you’re going to love this wholesome vegan dish.

2 teaspoons coconut oil

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon Garam masala

3-5 cloves garlic, minced

1-inch knob fresh ginger, minced (I cheated and used 1 Tablespoon jarred minced ginger.)

1 red or yellow onion, diced (about 1 cup)

2 (14 oz.) cans fire roasted tomatoes

1 lb. dried black-eyed peas, soaked 6 hours or overnight

1 (13.5 oz.) can coconut milk

2 sweet potatoes, peeled & cubed

 2 teaspoons olive oil

1-1  ½ teaspoons kosher salt

Garnish: Freshly ground black pepper, lime wedges, fresh cilantro and/or Quick Pickled Onions*

Preheat the oven to 375F.  Turn the Instant Pot to Sauté on High and add the coconut oil.  Add the spices and garlic and toast for about 30 seconds, or until the garlic is fragrant.  Stir in the onions and a pinch of salt, and cook until the onions are translucent.  Add the diced tomatoes, black-eyed peas, coconut milk, and salt.  Cancel the sauté setting and set the Instant Pot to Pressure Cook on High for 25 minutes.  While the beans are cooking, roast the sweet potatoes.  Toss the cubed sweet potatoes with 2 teaspoons olive oil.  Sprinkle with a bit of salt.  Roast for 35 minutes or until tender.  Once the beans have cooked for 25 minutes, allow them to Natural Release fully.  When the Instant Pot lid is safe to open (pin will have dropped) remove the lid and stir in the roasted sweet potatoes.  Season to taste with more salt and black pepper, if needed. Serve with Brown Basmati Rice.