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1
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.
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2
Pour off drippings.
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3
Add sweet potato, onion, bell pepper and curry powder.
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4
Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally.
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5
Stir in flour; cook and stir 1 minute.
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6
Stir in water, black-eyed peas and coconut milk; bring to a boil.
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7
Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender.
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8
Stir in spinach and thyme.
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9
Cook 1 minute or until spinach wilts.
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10
Season with salt and black pepper, to taste.
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11
Cook's Tip: Regular fresh spinach, stems removed and coarsely chopped, may be substituted for baby spinach leaves.
