Ingredients
2 medium onions, chopped2 teaspoons canola oil3 garlic cloves, minced2 teaspoons minced fresh gingerroot2 teaspoons ground coriander1 teaspoon ground turmeric1/2 teaspoon dried thyme1/4 teaspoon ground allspice5 cups vegetable broth2 cups cubed peeled sweet potato3 cups chopped fresh kale1 cup frozen sliced okra1 cup coconut milk1 cup canned diced tomatoes, drained1 cup canned black-eyed peas, rinsed and drained2 tablespoons lime juice
Preparation
In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.
Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.
