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Vegan Coconut Black Eyed Peas Stew

This Vegan Coconut Black Eyed Peas Stew is warm, creamy, and full of comforting flavor. The coconut milk makes it silky, the spices add depth, and the black eyed peas make it hearty yet light a perfect soul food-inspired dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course, Stew
Cuisine: Caribbean, Soul Food, Vegan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked black eyed peas
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red bell pepper diced
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • fresh cilantro for serving
  • lime wedges for serving

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife and Cutting Board

Method
 

  1. Heat the olive oil in a pot over medium heat, then add the chopped onion and cook until soft and fragrant.
  2. Add the garlic and ginger, then cook for one minute until aromatic.
  3. Stir in the red bell pepper and cook until softened slightly.
  4. Add paprika, turmeric, and cumin. Stir well to coat the vegetables evenly.
  5. Mix in the tomato paste and combine until well blended.
  6. Pour in the coconut milk and vegetable broth, stirring to combine.
  7. Add the cooked black eyed peas and bring to a gentle simmer.
  8. Simmer for 15–20 minutes, stirring occasionally, until flavors meld and the stew thickens.
  9. Season with salt and pepper to taste. Garnish with fresh cilantro and lime before serving.

Notes

  • For a thicker texture, simmer longer or blend one cup of the stew and stir it back in.
  • Try substituting navy or pinto beans for a twist.
  • Serve with rice, flatbread, or a green salad for a balanced meal.