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Ingredients

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• 1 Tbsp olive, coconut, or avocado oil
• 1 large onion (white or yellow), diced ((1 large onion yields ~2 ½ cups or 300 g))
• 1 large white (Japanese) sweet potato*, cut into 1-inch cubes ((1 large sweet potato is ~1 pound or 460 g))
• 1 large red bell pepper, diced into 1/4-inch pieces
• 4 medium cloves garlic, minced ((4 medium cloves yield ~2 Tbsp or 18 g))
• 1 Tbsp freshly grated ginger*
• 2 Tbsp DIY curry powder ((or store-bought))
• 1/2 tsp crushed red pepper flakes
• 1/2-3/4 tsp sea salt ((depending on the saltiness of your broth // add more to taste))
• 1 Tbsp coconut aminos
• 4 cups vegetable broth*
• 1 (14-ounce) can light coconut milk
• 1 cup dried black eyed peas ((or use two 15-ounce cans, drained and rinsed, in place of 1 cup dried beans))
• 3 cups chopped kale*, stems removed
• 1-2 Tbsp freshly squeezed lime juice ((1/2 lime yields ~1-2 Tbsp or 15-30 ml))
• Brown rice, white rice, quinoa, or cauliflower rice
• Perfect vegan cornbread
• Toasted crusty bread
• Freshly chopped cilantro