Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8–10 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 4–5 minutes or until onion and pepper are crisp-tender, stirring occasionally.
Stir in flour; cook and stir 1 minute.
Return beef to skillet. Stir in water, black-eyed peas, and coconut milk; bring to a boil. Reduce heat; cover and simmer 5–8 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.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.