Spicy Coconut Beans

1 Jun

blackeye pea curry-20121001-1926 (3)

There is so much mis-education about our protein needs that it leads to confusion and a continuance of the myth that you have to eat meat to get enough protein! But vegetable protein is a vital part of nutrition and it is the only type of protein the body uses to build muscle as well as performing many other essential functions.

According to respected nutrition researcher Professor T. Colin Campbell, “…Only 5-6 percent of dietary protein is required to replace the protein regularly excreted by the body (as amino acids). About 9-10 percent protein, however, is the amount that has been recommended for the past fifty years… even mothers milk, a perfect food, contains only six percent (6%) of its calories from protein.

If you’re eating fruits and vegetables and getting enough calories, protein deficiency is virtually an impossibility. In cases of starvation, the body will start digesting muscle for energy, but this is easily corrected by consuming simple vegetable matter, which supplies enough vegetable protein for all of the body’s needs.

Deliciously smooth and satisfying, this versatile recipe can be used for any bean or pea as each will brings its own unique characteristics and flavour to the pot.

So let your spirit for adventure take you on a protein rich journey and explore the wide variety of peas and beans that can easily be used for this recipe.

This tastes best when using freshly soaked and cooked beans/peas.



  • Cover cooked beans with water and add herbs, spices and chopped seasonings.
  • Simmer for 10 minutes
  • Divide the coconut cream in to chunks; add and simmer for 10 minutes or until it melts creating creamy, thickened sauce. Add more water if you desire a thinner gravy/sauce.
  • Stir well and add sea salt to taste, if desired.
  • Remove from heat and serve,



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