Caribbean Curry Black Eyed Peas with Steamed Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Tender black eyed peas simmered in a fragrant Caribbean curry sauce served with lightly steamed sweet plantains for a comforting vegan meal. This caribbean-inspired caribbean (vegan) ready in about 55 minutes pairs dried or 2 cups cooked black eyed peas, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried or 2 cups cooked black eyed peas
• 200ml coconut milk
• 300ml water
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 2 tbsp Caribbean curry powder
• 1, whole scotch bonnet pepper
• 2 large, peeled and sliced into 1-inch chunks plantains
• 1 tsp salt
• 2 tbsp vegetable oil
• for garnish fresh cilantro

Instructions

1. Step 1: If using dried black eyed peas, soak 1 cup overnight and cook until tender; if using cooked, drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp minced fresh ginger; sauté for 4-5 minutes until softened and aromatic.
3. Step 3: Stir in 2 tbsp Caribbean curry powder and cook for 1 minute to bloom the spices.
4. Step 4: Add 1 whole scotch bonnet pepper, 200ml coconut milk, 300ml water, and 1 tsp salt along with the cooked black eyed peas. Bring to a simmer, cover, and cook for 20 minutes until flavors meld and sauce thickens slightly.
5. Step 5: Meanwhile, steam 2 large peeled and sliced plantains over boiling water for 8-10 minutes until tender but firm.
6. Step 6: Remove the scotch bonnet pepper from the peas curry, taste and adjust seasoning. Serve the curry black eyed peas hot with steamed plantains, garnished with fresh cilantro leaves.