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Curried Black-Eyed Peas
25 mins
Total Time
45 mins
A symbol of good luck, black-eyed peas get transformed with Jamaican essentials like scallion, curry powder and Scotch bonnet chile pepper in this satisfying plant-forward stew made complete with brown rice and avocado.
Keyword: black eyed peas, curry, Main Dish
Servings: 4
  • 2 tablespoons olive oil
  • ½ Scotch bonnet or habanero chile pepper, seeded and chopped
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 1 ½ teaspoons curry powder
  • ½ teaspoon paprika
  • 2 ½ cups cooked black-eyed peas
  • 2 cups low-sodium vegetable broth
  • ¾ cup coconut milk
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme
  • ¼ teaspoon salt
  • 2 cups cooked brown rice
  • 1 avocado, sliced
  1. Heat oil in a medium pot over medium heat. Add chile, scallions, garlic, curry powder and paprika; cook, stirring, for 1 to 2 minutes. Stir in black-eyed peas, broth, coconut milk, tomato paste and thyme; bring to a simmer. Simmer for 10 minutes.
  2. With a slotted spoon, transfer 1 cup of the black-eyed peas to a small bowl. Mash the peas and return to the pot; simmer for another 5 minutes. Remove the thyme and stir in salt. Serve over rice and top with avocado.