Description
A vibrant and flavorful Jamaican black-eyed pea curry that embodies communal meals and rich culinary traditions.
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 (~4 small) Yukon Gold potatoes, peeled and diced to 1/2″ cubes
- 3 cups black-eyed peas, drained and rinsed
- 2 cups water
- 1 cup coconut milk
- 1/4 cup lime juice (~2 limes)
Instructions
- Heat a pot over medium heat, adding the oil, onion, and garlic. Sauté until the onion becomes soft, about 5-7 minutes.
- Introduce the minced peppers into the pot, followed by thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir and cook for about 30 seconds.
- Add the diced Yukon Gold potatoes and sauté everything together for about one minute.
- Incorporate the black-eyed peas and pour in the water. Partially cover and let it simmer until the potatoes are fork-tender, about 12-15 minutes.
- Add the coconut milk and continue simmering uncovered for an additional 15 minutes.
- Turn off the heat and mix in the lime juice. Adjust salt to taste.
Notes
For a milder dish, adjust the amount of peppers used. Experiment with additional ingredients like spinach or chickpeas for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Jamaican, curry, black-eyed peas
