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Black Eyed Pea & Hominy Curry

Creating a deep, spicy, colorful and flavorful curry that could be a dinner or a side with my Black Eyed Pea & Hominy Curry.

Course dinner, Side, Side Dish
Cuisine Caribbean food, curry, Jamaican, vegan
Keyword Caribbean food, curry, gluten free, hominy, jamaican recipe, peas, vegan, vegetarian,
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 29 Ounces Black eyed peas
  • 29 Ounces Hominy
  • 4 Whole Carrots peeling and cut in rings
  • 1/4 Whole Red & Green pepper dices
  • 1 Whole Onion diced
  • 1 Whole Habanero fine dice
  • 2 Whole Green onions diced
  • 1 Stalk Celery sliced
  • 1 Bunch Cilantro diced
  • 2 Cloves Garlic
  • 1 1/2 Tbsp Curry
  • 2 Tsp Hot curry powder
  • 2 Tsp Chili powder
  • 2 Tsp Ground cumin
  • 2 Tsp Smoked paprika
  • 1 Cup Coconut milk
  • 1 Tbsp Olive oil

Instructions

  1. Begin by heating the oil in a pot. Once hot, add in the onions and cook for 4 - 5 minutes until softened. Next, add in all the spices. Mix well and cook for 1 minute. Add in all the remaining vegetables. Mix well and cook for 2 minutes. Add the garlic and cook for another minute. Now add in the black eyed peas and the hominy. Mix well, cook for 2 minutes. Add in the cilantro and cook for 1 minute. Finish by adding in the coconut milk. Simmer for 10 minutes.

    Check for spice level as well as the sauciness. Do you need a little more coconut milk?

    Serve and enjoy.