Jamaican Black-Eyed Pea Curry

Jamaican Black-Eyed Pea Curry (It's Not My Best)

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 ½ tsp black pepper 3 cups (30 oz can) black-eyed peas, drained and rinsed 2 cups water or broth 1 (14-oz) can of coconut milk

1 lb of Yukon Gold or Russet potatoes, cut into ½ inch cubes ¼ cup fresh lime juice

Preparation

1. Heat a pot over medium-high heat, and add the oil. Cook the onion and carrot until soft, 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 everything in curry powder and let it toast for about 30 seconds. Then add the black-eyed peas and water. Partially cover, bring to a simmer, and let the beans cook until they are 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 them with cold water. Bring to a boil and cook until potatoes are soft, about 20 minutes. Drain potatoes and season when finished.

5. Turn off the heat to the curry and add the lime juice, spinach, and potatoes. Let the spinach lightly wilt and add salt to taste.