Description
Dieses jamaikanische Black Eyed Pea Curry ist cremig, voller Geschmack, herzhaft, gesund und super einfach zuzubereiten. Es ist von Natur aus glutenfrei und vegan.
Ingredients
Scale
- 1 teaspoon oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1–3 Scotch Bonnet or Habanero chilis, deseeded and minced (Handle with gloves if necessary)
- 3 sprigs fresh thyme
- 2.5 tablespoons Jamaican curry powder
- 1–1.5 teaspoon salt, to taste
- 0.5 teaspoon black pepper
- 450 grams Yukon Gold potatoes, peeled and diced (Cut into 1.3 cm cubes)
- 3 cups black-eyed peas, drained and rinsed (30 oz can)
- 2 cups water
- 1 cup coconut milk
- 0.25 cup lime juice (Approximately 2 limes)
Instructions
- Heat a pot over medium heat, add oil, onion, and garlic, and sauté for 5-7 minutes until the onion is soft.
- Add Scotch Bonnet or Habanero chilis, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir for 30 seconds. Add potatoes and sauté for 1 minute. Then add black-eyed peas and water. Partially cover, bring to a simmer, and cook for 12-15 minutes until the potatoes are tender.
- Add coconut milk and simmer for 15 minutes uncovered to reduce and meld the flavors. Remove from heat and stir in lime juice. Adjust salt to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Jamaican
Nutrition
- Serving Size: 1
- Calories: 217
- Sugar: 5 g
- Sodium: 618 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg