Recipe courtesy of American National CattleWomen, Inc.
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Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.

Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 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, to taste.

Cook's Note

Regular fresh spinach, stems removed and coarsely chopped, may be substituted for baby spinach leaves.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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