Jamaican-Style Black-Eyed Peas in Coconut Milk

1 lbs black-eyed peas, soaked overnight and drained

Curry powder:¹

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp allspice berries

½ tsp fenugreek seeds

½ tsp mustard seeds

½ tsp fennel seeds

1 clove

2 tsp turmeric powder

1 tsp red chile powder

1 15-oz can of coconut milk²

1 large onion, diced

5 cloves of garlic, minced

1" piece of ginger, minced

3 scotch bonnet (or habanero) chiles, minced³

1 cup vegetable broth (or water)

1–2 dried bay leaves

2 tsp dried thyme

½ tsp black peppercorns, ground

juice of 1 lime

salt, to taste

green onions, sliced, for garnish

Toast whole spices in a dry pan. Grind with turmeric and chile powder.

Scoop the cream off the coconut milk and boil in a large saucepan with onion, garlic, ginger, and chiles until the cream breaks. Sauté aromatics until softened.

Stir in curry powder and cook for half a minute. Add peas, vegetable broth, bay leaves, thyme, black pepper, and the remainder of the coconut milk. Lower to a simmer, and cook covered until the peas are soft, about 45 minutes.

Stir in lime juice and salt. Serve with rice and/or boiled plantains.

Notes:

1. If unwilling to toast and grind spices, use equivalent amounts of store-bought curry powder and allspice powder.

2. If using de-fatted coconut milk, or milk with emulsifiers added, sauté aromatics in a small amount of oil until softened and add the entirety of the milk with the peas and other ingredients.

3. If worried about chile heat: when made with full-fat coconut milk, this dish is on the order of the "extra spicy" option at a typical Indian or Thai restaurant in the United States.