This Jamaican Black Eyed Peas Curry Bowl is super flavorful, healthy, and satisfying. Every single bite is an exploration of the different flavors of this dish. The creamy, slightly spicy, protein rich beans in a simmering curry sauce that permeates the coconut rice is such a comfort food! The jerk seasoned sweet potatoes and carrots add a nice Caribbean flavor and the garlic kale pairs perfectly in this wonderful Jamaican inspired bowl.
Now what sets Jamaican Curry apart from other types of curry is the use of different spices and the addition of the Scotch bonnet pepper. Jamaican Curry powder uses spices like all-spice, star-anise, bay leaves, and mustard in addition to typical curry spices like cumin, coriander, and turmeric. In this recipe, I simplified it by just using curry powder, all-spice, and turmeric. These are spices that I think many people already have on hand.
But, if you already have Jamaican Curry Powder, can find it at your supermarket or local Caribbean Marketplace, or want to buy it online, that works too!
As far as the Scotch bonnet pepper is concerned, I had a hard time finding this at local supermarkets, but I found a Caribbean Marketplace near me and they had them! I’m thinking about planting some in the garden and making some hot sauce with the extras!
The Scotch bonnet pepper is spicy, but it also has a sweet, fruity taste. There is nothing else really like it, so to make this Jamaican black eyed peas curry authentic, I really wanted to use them. If you can’t find them, this dish would be still be good with habanero, serrano, or even jalapeno peppers.
Ingredients in the Jamaican Black Eyed Peas Curry Bowl
Bowl Base
- Coconut rice: This fluffy, fragrant base soaks up the rich curry sauce, adding a subtle sweetness and tropical touch. My recipe for coconut rice is perfect for this dish.
Jamaican Black Eyed Peas Curry
- Coconut oil: Used for sautéing, it reinforces the tropical notes of the dish.
- Yellow onion & red bell pepper: Sautéed to release their sweetness, these aromatics form the flavorful base of the curry.
- Ginger and garlic: These aromatics add warmth and depth to both the curry sauce and the sautéed vegetables.
- Curry powder, turmeric and allspice: This trio of spices brings a complex blend of earthy, warm, and slightly sweet flavors, creating the backbone of the curry sauce.
- Scotch bonnet peppers: These fiery peppers add a serious punch of heat, so use them cautiously! I used one and it was pretty mild, I will go for two next time!
- Fresh thyme: Its earthy, slightly minty flavor adds another layer of complexity to the dish.
- Black eyed peas: Hearty and slightly earthy, black eyed peas bring a satisfying texture and plant-based protein punch.
- Full-fat coconut milk: The creamy foundation of the curry sauce, it lends richness and a subtle sweetness that balances the spices.
- Veggie broth: Adds depth and savory notes to the curry sauce, enhancing the overall flavor.
Vibrant Vegetables
- Sweet potatoes: Roasted until tender and slightly caramelized, sweet potatoes contribute natural sweetness and vibrant color.
- Carrots: Adds a touch of earthy sweetness and a pleasing crunch to the bowl.
- Jerk marinade: A bold blend of spices, including allspice, scotch bonnet peppers, and thyme, that delivers the signature Jamaican kick. You can buy it online or at a local supermarket.
Healthy Greens
- Kale: Hearty and slightly bitter, kale provides a nutritious and colorful contrast to the other ingredients.
- Garlic: Add right towards the end of cooking the kale for a strong garlic flavor that coats the kale
- Green onions and thyme: Add some extra flavor to your greens!
Finishing touches
- Green onions: A final sprinkle adds a fresh, oniony bite and vibrant green color.
- Lime: A squeeze of fresh lime juice brightens the flavors and adds a touch of acidity.
How to make a Jamaican Black Eyed Peas Curry Bowl
This recipe starts the night before or the morning of by soaking your black eyed peas in water for 8 hours. But if you’re anything like me and completely forget to do this, don’t panic! You can do a quick soak by boiling the water first. After rinsing your beans, cover them with water in a large pot and bring to a boil for 2 minutes. Remove from heat, cover and soak for one hour.
While the beans are soaking, you can prep and chop all your veggies. This is a veggie heavy dish, so sharpen your knives, put on your favorite podcast, and get ready for some time in the kitchen.
Chop the sweet potatoes and carrots into 1 inch pieces and put them into a bowl together.
Dice your onions and sweet potatoes and set them aside together. Mince the garlic, ginger, and Scotch bonnet pepper and set aside together.
Now rinse and chop up your kale. Massage it while rinsing to soften it up a little bit and improve the texture. Now chop up some more garlic and green onions and set aside together for the garlicky kale.
Rinse off a few sprigs of thyme so they are ready when needed. Gather the rest of your ingredients and start cooking once the beans are finished soaking and all your ingredients are ready.
First, marinate the the sweet potatoes and carrots in the jerk marinade while you start the curry.
To start the curry, sauté the onions and peppers in coconut oil over medium heat for about 3 minutes. Then add in the aromatics including garlic, ginger, Scotch bonnet peppers, curry powder, turmeric, and all spice. Sauté for 1-2 minutes.
Next add in the coconut milk, veggie broth, black eyed peas and sprigs of thyme. Bring the curry to a light boil, then cover and simmer on low for 40 minutes.
Now transfer the sweet potatoes and carrots to a baking sheet and bake for 30 minutes, tossing the vegetables halfway through.
While the black eyed peas curry is simmering and the veggies are roasting, you can make the garlicky kale. Simply sauté the kale over medium heat for a couple of minutes, add the garlic, green onions, and thyme and cook for a couple more minutes.
Once everything is ready, you can serve it all over a bed of garlic coconut rice with slices of lime and green onions for the ultimate Jamaican inspired black eyed peas curry bowl!
What You'll Love About Jamaican Black Eye Peas Curry
Incredible taste: The combination of warm, fragrant curry spices, the subtle sweetness of coconut milk, and a hint of fiery jerk seasoning and the savory garlic-infused kale creates a complex and satisfying flavor profile that’s sure to tantalize taste buds.
Nutrient-Packed & Wholesome: This bowl is loaded with nourishing ingredients like black-eyed peas, sweet potatoes, and kale providing a balanced meal full of protein, fiber, vitamins, and minerals.
Perfect for meal prepping: This recipe can make several days worth of food for 1 person for lunch or dinner. Just prep several containers ahead of time and conveniently throw it in the microwave for a meal that can be heated up and ready to eat in a couple minutes. Even though this meal takes a while to make, its worth just to save time the rest of the week on making lunches or dinners!
Yes, replace the 0.5lbs of dried beans with 2 can of black eye peas, drained and rinsed.
Scotch bonnet peppers are spicy yet sweet and fruity and they give Jamaican food a distinctive taste, but they can be difficult too find in some places. You can replace them with habaneros which are closely related to Scotch bonnets or you can use serrano peppers, or jalapenos, but they’re not as spicy, so adjust accordingly.
Absolutely! Potatoes, broccoli, butternut squash, cabbage or just about any veggies you have on hand would work well in this recipe! Just adjust the cooking temperature and time based on your veggies.
This meal can last 3-5 days in the refrigerator, making it perfect for meal prep. I wouldn’t recommend freezing the vegetables, kale, or rice, but the curry should be fine for several months in the freezer.
Jamaican Black Eyed Peas Curry Bowl with Jerk Sweet Potatoes and Garlic Kale
Equipment
- baking tray
- Large pot
- Pan
Ingredients
- 2 coconut rice recipe see link in notes
Jerk Sweet Potatoes and Carrots
- 1 lb sweet potatoes cut into 1 inch pieces
- 0.5 lbs carrots cut into 1 inch pieces
- 4 tbsp jerk marinade
Black eyed Peas Curry
- 1 tbsp coconut oil or neutral oil of your choice
- 1/2 yellow onion diced
- 1 medium bell pepper diced
- 1/2 inch ginger minced
- 2 cloves of garlic minced
- 1 - 3 scotch bonnet peppers minced (1 mild, 2 medium, 3 hot)
- 1 tbsp curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon all-spice
- 5-10 fresh thyme sprigs
- ½ lb dried black eyed peas sorted, rinsed, soaked for 8 hours. See notes for quick soak instructions. (Or use 2 cans of black eyed peas.)
- 1 can full fat coconut milk
- 1.5 cups veggie broth
- salt and pepper to taste
Garlicky Kale
- 1 tbsp coconut oil or neutral oi of your choice.
- 2 cups Kale
- 2 cloves of garlic
- 1 tsp fresh thyme
- 4 green onions divided into green and white parts
- limes sliced
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper
- Add the carrots, sweet potato, and jerk marinade to a bowl and mix until the seasoning is covering all of the veggies. Set aside.
- Add oil to a large pot over medium heat. Once the oil begins to shimmer, add the onions and pepper and cook for about 3 minutes or until the onion becomes translucent.
- Now add the garlic, ginger, scotch bonnet peppers, curry powder, turmeric, and all-spice and sauté for 1 -2 minutes. Add the coconut milk, veggie broth, black eyed peas, and thyme sprigs and stir everything together.
- Bring to a light boil. Reduce the heat to low and simmer for 40 minutes.
- Now transfer the sweet potatoes and carrots to the baking sheet and bake for 30 mins, tossing the veggies halfway through for even cooking.
- While the curry is simmering and the veggies are roasting, heat a pan over medium heat. Add a tablespoon of oil and the chopped kale and sauté until the kale becomes slightly wilted and bright green. Add the chopped garlic, thyme, the white part of the green onions, and some of the green parts of the green onion and cook for 1 - 2 more minutes. Remove from heat and set aside.
- Taste the curry (caution, very hot!), season with salt and pepper as desired.
- When the black eyed peas, sweet potatoes and carrots, and the greens are done cooking, serve them over a bed of coconut rice and top with the green parts of the green onions and a couple slices of lime.
Notes
Did you try this recipe?
If you made this Jamaican Black Eyed Peas Curry recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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