Description
A hearty Jamaican Black-eyed Pea Curry featuring coconut milk and spices, perfect for a comforting meal.
Ingredients
Scale
- 1 tsp oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1–3 scotch bonnet or habanero peppers, seeded and minced
- 3 sprigs fresh thyme
- 2 1/2 tbsp Jamaican curry powder
- 1–1 1/2 tsp salt, to taste
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and diced
- 3 cups black-eyed peas, drained and rinsed
- 2 cups water
- 1 cup coconut milk
- 1/4 cup lime juice
Instructions
- Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
- 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.
- Add the potatoes and sauté for 1 minute.
- 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.
- Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors.
- Turn off the heat and add the lime juice. Taste and add salt to taste.
Notes
For a milder curry, start with one scotch bonnet pepper and add more to taste. Allow leftovers to cool and store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg