Vegan Black-eyed Pea Curry

Inspired by The Curious Chickpea


  • 2 tsp oil

  • 1 large red onion, diced

  • 4 cloves garlic, minced

  • 2 bell pepper (any color you want)

  • 3 sprigs fresh thyme

  • 2 1/2 tbsp Jamaican curry powder

  • 1 - 1 1/2 tsp salt, to taste

  • 1/2 tsp black pepper

  • 4 small yukon gold potatoes, peeled and diced to half cubes

  • 3 cups black-eyed peas, drained and rinsed

  • 2 cups water

  • 1 cup coconut milk

  • 2 lime juice (zest and juice)


  • Set it in medium heat, heat a pot and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-8 minutes.

  • Add bell pepper, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook for about 30 seconds.

  • Add the potatoes and sauté for 1 minute. 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.

  • 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 the lime juice.

  • Taste and you can add a pinch of salt to your preferred taste.

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