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Ingredients
- 1-1/2 pounds ground beef 93% or leaner
- 1 cup sweet potato peeled and diced
- 1/2 cup onion chopped
- 1/2 cup red bell pepper chopped
- 1 tsp curry powder
- 2 Tbsp all purpose flour
- 2 cups water or beef broth
- 1 15-1/2 oz can black-eyed peas, rinsed and drained
- 1 13-1/2 oz can light unsweetened coconut milk
- 2 cups packed fresh baby spinach leaves
- 3 Tbsp chopped fresh thyme
- Salt and ground black pepper
Ingredients
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Instructions
- 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.
Recipe Notes
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.
Recipe and image courtesy of the Wisconsin Beef Council.
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