Curry pigeon peas is a traditional Caribbean side dish made with shelled pigeon peas, tania, and Caribbean madras curry powder, simmered until creamy and aromatic. The gravy thickens as the peas cook down, creating a rich, spiced companion to roti, rice, or bread.
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Heat the oil in a deep saucepan on medium heat.
Add the diced onion and garlic, turn the heat down to low and cook for 3 minutes.
With the heat still on low, add the curry powder and stir well. Let it toast for about 3 minutes to cook off the raw taste and wake up the spices.
Add the diced scotch bonnet pepper and give it a quick stir.
Rinse and drain the pigeon peas, then add them to the pot.
Turn up the heat and add the water, diced tania, salt, black pepper, and shado beni.
Bring to a boil, then reduce to a simmer and cook for about 35–40 minutes with the lid slightly ajar. (If using canned pigeon peas, cook for about 30 minutes with less water.)
Stir occasionally. As the gravy thickens, use the back of a spoon to crush some of the cooked peas to further thicken it if needed.
Taste for salt and adjust accordingly. Turn up heat to burn off any extra liquid if the gravy is too thin.
Serve as a side with roti, rice, or bread.
Cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop, adding water as needed to loosen the gravy.
Yes. Use canned, drained pigeon peas and reduce cooking time to about 30 minutes with less water to prevent mushiness.
Use 2 medium potatoes, diced. They cook at a similar rate and absorb the curry flavors well.
The gravy thickens naturally as peas cook and release starch. Crush some cooked peas with the back of a spoon during the final minutes to reach your desired consistency, or turn heat up to evaporate excess liquid if it's too thin.
Shado beni (culantro) adds a fresh, herbaceous note that balances the heat and spice. If unavailable, substitute fresh cilantro, though the flavor profile will be slightly different.
Yes. Cool completely and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.
