Jamaican Black Eyed Peas Curry

  • 2 cans of coconut milk
  • 2 cups cooked black eyed peas
  • 1 scotch bonnet pepper (or habenero)
  • 2 small potatoes diced
  • 1 small onion diced
  • 2 bell peppers chopped
  • 3 thyme sprigs
  • 2 garlic cloves minced
  • 3 TBS Jamaican curry powder
  • 1 tsp salt
  • 1 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp black pepper
  • Olive oil

 

  1. Heat olive in a pot on medium heat and add onions.
  2. Once onions soften add potatoes and bell peppers. Cook until bell peppers soften.
  3. Add garlic and cook until fragrant.
  4. Turn heat to medium-low then add bonnet pepper, curry, salt, allspice, ginger and black pepper and stir until potatoes are coated. Cook for 3-5 minutes until curry slightly darkens and resembles a light roux.
  5. Pour in coconut milk and thyme, cover and cook for 10min.
  6. Add beans and cook for another 10 minutes until potatoes are softened.

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