Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Return beef to skillet. Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired.
Nutrition information per serving: 319 Calories; 108 Calories from fat; 12g Total Fat (6 g Saturated Fat; 3 g Monounsaturated Fat;) 84 mg Cholesterol; 339 mg Sodium; 23 g Total Carbohydrate; 4.8 g Dietary Fiber; 30 g Protein; 4.7 mg Iron; 6.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 7.1 mg Zinc; 23.8 mcg Selenium; 98.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Filed Under:Soups, Stews & Chili