1-1/2 lb.95% lean ground beef 1 c. diced peeled sweet potato 1/2 c. chopped onion 1/2 c. chopped red bell pepper 1 tsp. curry powder 2 Tbsp. flour 2 c. water or ready-to-serve beef broth 1 can (15-1/2 oz.) black-eyed peas, drained 1 can (13-1/2 oz.) light unsweetened coconut milk 2 c. packed fresh baby spinach leaves 3 Tbsp. chopped fresh thyme salt and ground black pepper
What to do:
1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 min., breaking into 3/4-in. 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 min. or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 min. 2. Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5-8 min. or until sweet potato is tender. Stir in spinach and thyme. Cook 1 min. or until spinach wilts. Season with salt and black pepper, as desired.
* This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
