Delicious Jamaican Black-eyed Pea Curry served with rice and vegetables.

Jamaican Black-eyed Pea Curry

ByCasey Monroe

why make this recipe

Jamaican Black-eyed Pea Curry is a delicious and comforting dish that highlights the vibrant flavors of Jamaican cuisine. It’s a perfect blend of spices, creamy coconut milk, and hearty black-eyed peas. This recipe is not only easy to make but also packed with nutrients, making it a great choice for a healthy meal. It’s vegan, gluten-free, and bursting with flavor, perfect for anyone looking to try something new or enjoy a familiar taste from the Caribbean.

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 diced potatoes and sauté for 1 minute.
  4. Then, add the black-eyed peas and water. Partially cover the pot, bring to a simmer, and let it cook until the potatoes are just fork tender, about 12-15 minutes.
  5. Pour in the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors.
  6. Turn off the heat and stir in the lime juice. Taste and add more salt if needed.

how to serve Jamaican Black-eyed Pea Curry

Serve the Jamaican Black-eyed Pea Curry hot over rice or with your favorite flatbread. You can also garnish it with fresh cilantro or lime wedges for added flavor. It’s a versatile dish that pairs well with a variety of sides.

how to store Jamaican Black-eyed Pea Curry

Store any leftover Jamaican Black-eyed Pea Curry in an airtight container in the refrigerator. It will keep well for up to 3-4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before transferring it to a freezer-safe container.

tips to make Jamaican Black-eyed Pea Curry

  • If you prefer a milder curry, use less of the scotch bonnet or habanero peppers.
  • For a creamier texture, you can blend a portion of the black-eyed peas before adding them to the pot.
  • Feel free to add other vegetables, like carrots or bell peppers, to increase the nutritional value and flavor.

variation

You can add other legumes like chickpeas or lentils for a different flavor. Additionally, using sweet potatoes instead of Yukon gold potatoes can provide a lovely sweetness to the dish.

FAQs

1. Can I use dried black-eyed peas instead of canned?
Yes, you can use dried black-eyed peas. Just soak them overnight and cook them until tender before adding them to the recipe.

2. Is this curry spicy?
The heat level depends on the number of scotch bonnet or habanero peppers you use. You can adjust the amount to suit your taste.

3. Can I make this curry in advance?
Absolutely! Jamaican Black-eyed Pea Curry tastes even better the next day, as the flavors continue to meld. Just reheat before serving.