Delicious Jamaican Black-eyed Pea Curry served in a bowl with spices.

Jamaican Black-eyed Pea Curry

ByCasey Monroe

Why Make This Recipe

Jamaican Black-eyed Pea Curry is a flavorful dish that brings the warm and vibrant tastes of the Caribbean to your table. It’s not only delicious but also packed with nutrition. Black-eyed peas are rich in protein and fiber, making this dish a healthy choice. The combination of coconut milk and spices creates a creamy and satisfying curry that pairs perfectly with rice or bread. Plus, it’s vegetarian-friendly, catering to many dietary preferences!

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 it cook for about 30 seconds.
  3. Add the potatoes and sauté for 1 minute.
  4. Next, add the black-eyed peas and water. Partially cover the pot, bring it to a simmer, and let it cook until the potatoes are just fork-tender, about 12-15 minutes.
  5. After that, add 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 add the lime juice. Taste and add salt to your liking.

How to Serve Jamaican Black-eyed Pea Curry

Serve the Jamaican Black-eyed Pea Curry hot. It goes great with steamed rice or flatbreads like naan or roti. You can also garnish it with fresh herbs like cilantro or additional lime wedges for a pop of flavor. Enjoy your Caribbean feast!

How to Store Jamaican Black-eyed Pea Curry

If you have leftovers, store the curry in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage. To reheat, just warm it up on the stove or in the microwave until heated through.

Tips to Make Jamaican Black-eyed Pea Curry

  • For a milder curry, use fewer scotch bonnet or habanero peppers.
  • You can adjust the salt and spices according to your taste preferences.
  • Try adding other vegetables like spinach or bell peppers for extra nutrition.

Variation

You can substitute black-eyed peas with other beans like kidney beans or chickpeas. Additionally, feel free to mix in different vegetables based on your preference.

FAQs

1. Can I make this curry in advance?
Yes, this curry tastes even better the next day as the flavors meld. You can prepare it in advance and store it in the fridge.

2. Is this recipe gluten-free?
Yes, Jamaican Black-eyed Pea Curry is gluten-free as long as you ensure that all the ingredients, especially the curry powder, are gluten-free.

3. Can I adjust the spice level?
Absolutely! You can control the heat by using fewer peppers or leaving the seeds out. Adjusting the amount of curry powder can also help with spice levels.