Why Make This Recipe
Jamaican Black-eyed Pea Curry is a flavorful and hearty dish that brings a taste of the Caribbean to your table. It combines nutritious black-eyed peas with aromatic spices and creamy coconut milk, creating a delightful meal that’s both satisfying and healthy. This dish is not only easy to prepare but also perfect for any occasion—be it a cozy family dinner or a vibrant gathering with friends. Plus, it’s a fantastic way to enjoy plant-based protein and lots of veggies!
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:
- 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 diced 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.
- 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.
How to Serve Jamaican Black-eyed Pea Curry
Serve Jamaican Black-eyed Pea Curry hot, over a bed of rice or with warm bread. It pairs well with a fresh salad or some sautéed greens for a complete meal. Consider garnishing with fresh cilantro or chopped green onions for an extra burst of flavor.
How to Store Jamaican Black-eyed Pea Curry
Once cooled, store any leftover curry in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, simply warm it in a pot on the stove or in the microwave until heated through.
Tips to Make Jamaican Black-eyed Pea Curry
- Adjust the heat by using fewer or more scotch bonnet/habanero peppers according to your taste.
- If you want a thicker curry, let it simmer a bit longer to reduce the liquid.
- Feel free to add other vegetables like spinach, carrots, or bell peppers for added nutrition and variety.
Variation
You can easily make this recipe vegan by ensuring that your curry powder and other ingredients are plant-based. Additionally, substituting black-eyed peas with chickpeas or kidney beans can give it a different twist.
FAQs
1. Can I use dried black-eyed peas instead of canned?
Yes, you can use dried black-eyed peas. Soak them overnight and cook them until tender before adding them to the recipe.
2. Is there a substitute for coconut milk?
If you don’t have coconut milk, you can use almond milk or soy cream, but the flavor will be different.
3. Can I make this curry ahead of time?
Absolutely! Making it ahead of time allows the flavors to develop even more. Just reheat before serving.
Jamaican Black-eyed Pea Curry
Ingredients
Base Ingredients
- 1 tsp oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1-3 pieces scotch bonnet or habanero peppers, seeded and minced Use gloves to handle
- 3 sprigs fresh thyme
- 2.5 tbsp Jamaican curry powder Can be homemade or store-bought
- 1-1.5 tsp salt to taste
- 1/2 tsp black pepper
- 1 lb Yukon Gold potatoes, peeled and diced Cut into 1/2″ cubes
- 3 cups black-eyed peas, drained and rinsed About 30oz can
- 2 cups water
- 1 cup coconut milk
- 1/4 cup lime juice About 2 limes
Instructions
Cooking
- 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 diced 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.