Jamaican Black-eyed Pea Curry

Why make this recipe

Jamaican Black-eyed Pea Curry is not just a meal; it’s a taste of Caribbean comfort that brings vibrant flavors to your table. This dish combines the earthy flavor of black-eyed peas with the creaminess of coconut milk and the warmth of spices, delivering a satisfying and nutritious meal. Whether you’re a fan of spicy food or just looking to explore new flavors, this curry is easy to make and full of wholesome ingredients. Plus, it can be enjoyed over rice or on its own, making it a versatile option for any occasion.

How to make Jamaican Black-eyed Pea Curry

Ingredients:

• 1 tsp oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1-3 scotch bonnet or habanero peppers, seeded if desired and minced (use gloves to handle)
• 3 sprigs fresh thyme
• 2 1/2 tbsp Jamaican curry powder (homemade or store bought)
• 1 – 1 1/2 tsp salt, to taste
• 1/2 tsp black pepper
• 1 lb (~4 small) Yukon gold potatoes, peeled and diced to 1/2″ cubes
• 3 cups (30oz can) black-eyed peas, drained and rinsed
• 2 cups water
• 1 cup coconut milk
• 1/4 cup lime juice (~2 limes)

Directions:

1. Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
2. Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook for about 30 seconds.
3. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
4. Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors.
5. Turn off the heat and add the lime juice. Taste and add salt to taste.

How to serve Jamaican Black-eyed Pea Curry

Serve your Jamaican Black-eyed Pea Curry hot. It pairs well with steamed rice or can be enjoyed on its own. You can garnish it with fresh cilantro or additional lime wedges for an extra burst of flavor.

How to store Jamaican Black-eyed Pea Curry

If you have leftovers, allow the curry to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove or in the microwave until heated through.

Tips to make Jamaican Black-eyed Pea Curry

• For a milder curry, start with one scotch bonnet pepper and add more to taste.
• If you like a thicker curry, let it simmer longer to reduce the liquid.
• You can add other vegetables like bell peppers or carrots based on your preference.

Variation

Feel free to experiment by adding different vegetables or proteins like chickpeas or tofu. This curry is very flexible and can adapt to what you have on hand.

FAQs

Q: Can I make this curry ahead of time?

A: Yes, this curry can be made a day in advance. The flavors tend to improve after sitting overnight in the fridge.

Q: Is this recipe vegan?

A: Yes, this Jamaican Black-eyed Pea Curry is entirely plant-based and vegan-friendly.

Q: What can I substitute for black-eyed peas?

A: You can use other legumes, such as chickpeas or kidney beans, but be aware that it will change the flavor and texture slightly.

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