This Caribbean black-eyed pea curry is so delicious. It’s creamy, bursting with flavor, hearty, healthy and super easy to make. It’s naturally gluten free. A must make recipe! The curry is amazing hot off the stove, but the leftovers get even better as the flavors have had a chance to meld. Enjoy this curry with some rice and fresh parsley.
1 tsp oil
1 yellow onion, diced
4 cloves garlic, minced
1 scotch bonnet or habanero peppers, seeded if desired and minced (use gloves to handle)
3 sprigs fresh thyme
2 tbsp Bollywood
2 tbsp yellow curry, (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 c (30oz can) black-eyed peas, drained and rinsed
2 c water
1 c coconut milk
1 tbsp lime juice
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. Add the potatoes and stir to coat everything in curry powder and let cook about 30 seconds. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
3. Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add lime juice. Taste and add salt to taste if needed.
4. Serve with steamed rice or eat with roti or naan and enjoy!!!