Jamaican Black-Eyed Pea Curry

Ingredients

1 tbsp vegetable oil

1 large yellow onion, chopped

1 large carrot, chopped

4 cloves garlic, minced

1–2 scotch bonnet or habanero peppers, seeded if desired and minced

3 sprigs fresh thyme

1 bay leaf

2 tbsp Jamaican curry powder

1 tsp salt, to taste

1/2 tsp black pepper

1 (30 oz) can black-eyed peas, drained and rinsed

2 cups vegetable broth or water

1 (14 oz) can coconut milk

1 lb Yukon Gold or Russet potatoes, cut into 1/2-inch cubes

2–3 cups fresh spinach

1/4 cup fresh lime juice

Preparation

1. Heat the oil in a large pot over medium-high heat. Add the onion and carrot and cook until softened, about 5–7 minutes.

2. Add the scotch bonnet or habanero peppers, garlic, thyme, bay leaf, curry powder, black pepper, and salt. Stir to coat the vegetables in the spices and let toast for about 30 seconds. Add the black-eyed peas and broth or water. Partially cover, bring to a simmer, and let the beans cook until slightly softened, about 12–15 minutes.

3. Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors.

4. While the curry is cooking, place the potato cubes in a medium pot and cover with cold, generously salted water. Bring to a boil over high heat and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain and season with salt and pepper.

5. Remove the curry from heat. Stir in the lime juice, spinach, and potatoes. Let stand until the spinach is just wilted, about 2 minutes. Adjust salt to taste.