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Jamaican Black-eyed Pea Curry

Jamaican Black-eyed Pea Curry

The Jamaican Black-eyed Pea Curry is a vibrant, flavorful, and incredibly satisfying plant-based dish that brings the soul-warming essence of Caribbean cuisine straight to your kitchen. This recipe is a fantastic way to enjoy a hearty, nutritious meal that’s both economical and packed with incredible island-inspired flavors, making it a perfect weeknight dinner or meal prep staple.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1-inch piece fresh ginger grated
  • 1 red bell pepper deseeded and diced
  • 1 green bell pepper deseeded and diced
  • 2 teaspoons curry powder (Jamaican-style preferred)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper (or to taste, for a kick)
  • 1 (15-ounce) can black-eyed peas rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes undrained
  • 1 (13.5-ounce) can full-fat coconut milk
  • ½ cup vegetable broth (or water)
  • 1 Scotch bonnet pepper left whole (for flavor, not heat – optional, remove before serving)
  • 2 sprigs fresh thyme
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro chopped (for garnish)
  • Cooked rice or roti for serving

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
    1 tablespoon coconut oil, 1 large onion
  2. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
    3 cloves garlic, 1-inch piece fresh ginger
  3. Add the diced red and green bell peppers to the pot. Sauté for 3-5 minutes until they start to soften slightly.
    1 red bell pepper, 1 green bell pepper
  4. Sprinkle in the curry powder, ground cumin, ground coriander, and cayenne pepper. Stir well to coat the vegetables and cook for 1 minute, allowing the spices to become fragrant. This step is crucial for developing the rich flavor base.
    2 teaspoons curry powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper
  5. Add the rinsed and drained black-eyed peas, diced tomatoes (undrained), full-fat coconut milk, and vegetable broth to the pot. Stir everything together.
    1 (15-ounce) can black-eyed peas, 1 (14.5-ounce) can diced tomatoes, 1 (13.5-ounce) can full-fat coconut milk, ½ cup vegetable broth
  6. Carefully place the whole Scotch bonnet pepper (if using) into the pot. Add the fresh thyme sprigs. Do not break or puncture the Scotch bonnet if you just want flavor without the intense heat.
    1 Scotch bonnet pepper, 2 sprigs fresh thyme
  7. Bring the curry to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, stirring occasionally, allowing the flavors to meld and the curry to thicken slightly.
  8. Remove the Scotch bonnet pepper and thyme sprigs. Taste the curry and season with salt and black pepper as needed. Stir in the fresh lime juice.
    1 Scotch bonnet pepper, 2 sprigs fresh thyme, Salt, Black pepper, 1 tablespoon fresh lime juice
  9. Ladle the hot Jamaican Black-eyed Pea Curry over cooked rice or serve with warm roti. Garnish generously with fresh chopped cilantro.
    Cooked rice or roti, ¼ cup fresh cilantro

Notes

This Jamaican Black-eyed Pea Curry is fantastic for meal prepping, as its flavors often deepen and improve the next day!
**Top Tips for Perfecting Jamaican Black-eyed Pea Curry:**
* **Toast Your Spices:** Before adding any liquids, allow your curry powder, cumin, and coriander to toast in the hot oil with the aromatics for about a minute. This process "blooms" the spices, intensifying their flavor and aroma.
* **Don't Rush the Simmer:** The 20-25 minute simmer time is crucial for allowing the flavors to meld and deepen.
* **Lime Juice at the End:** Adding fresh lime juice right at the end brightens the entire dish, cutting through the richness of the coconut milk and lifting all the flavors. Don't skip this final touch!
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