Jamaican Black-eyed Pea Curry
A flavorful and hearty dish that combines black-eyed peas with aromatic spices and creamy coconut milk, perfect for a cozy family dinner or a vibrant gathering.
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.
Notes
Serve hot, over a bed of rice or with warm bread. Pairs well with a fresh salad or sautéed greens. Consider garnishing with fresh cilantro or chopped green onions. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving. Adjust the heat of the dish as desired.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 48gProtein: 12gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 8gSugar: 2g