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