Jamaican Black Eye Pea Curry
1 tsp oil
1 yellow onion, diced
4 cloves garlic, minced
1 jalapeno pepper diced
3 sprigs fresh thyme
2 1/2 tbsp Jamaican curry powder
1 - 1 1/2 tsp salt, to taste
1/2 tsp black pepper
4 small sweet potatoes, peeled and diced
2 tins of black-eyed peas, drained and rinsed
2 cups water
1 cup coconut milk
1/4 cup lime juice (~2 limes)
Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
Add the jalapeno peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the sweet potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.