Ingredients

• 2 teaspoons vegetable oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, pressed
• 2 teaspoons grated fresh ginger root
• 1/4 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon ground dried thyme
• 5 cups vegetable stock
• 2 cups diced peeled sweet potatoes
• 3 cups chopped kale
• 1 cup frozen sliced okra
• 1 cup coconut milk
• 1 cup diced tomato
• 1 cup canned black-eyed peas, rinsed and drained
• 2 tablespoons lime juice, or to taste

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Instructions

1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
2. Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.