It's a swift and satisfying dish that's destined to win the hearts of your family. For an extra touch of healthiness on busy weeknights, consider tossing in some spinach, elevating this curry to the ideal wholesome family dinner!
Course Main Course, Soup
Cuisine Indian
Keyword Indian Food
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Calories 135kcal
Ingredients
2tspoil
1large red oniondiced
4clovesgarlicminced
2bell pepperany color you want
3sprigs fresh thyme
2 1/2tbspJamaican curry powder
1– 1 1/2 tsp saltto taste
1/2tspblack pepper
4small yukon gold potatoespeeled and diced to half cubes
3cupsblack-eyed peasdrained and rinsed
2cupswater
1cupcoconut milk
2lime juicezest and juice
Instructions
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.