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.
* Recipe Courtesy of The Beef Checkoff
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