This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.

SN

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
7
Yield:
7 servings
Advertisement

Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.

    Advertisement
  • Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.

  • Mix rice and curry sauce together in a large bowl.

Cook's Notes:

Make sure you use black-eyed peas (or other beans) that are canned in salt and water. Otherwise, if there is no salt in the beans it will cause a bland taste to the whole dish. The beans should be slightly saltier than the rest of the dish, just as the corn kernels are slightly sweeter. This balances to make it extra flavorful.

If you don't have Jamaican-style curry powder, use Indian curry powder and add a lot of ground fenugreek seed to it. If you don't have that either, I think it would still be good if you just use Indian curry powder, although I haven't tried that variation myself.

Nutrition Facts

374 calories; protein 9.4g; carbohydrates 58.6g; fat 13.4g; sodium 615.4mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2020
The recipe is good. I didn't have some of the ingredients, Jamaican curry, and basmati rice. I used regular curry and jasmine rice. Be careful on the rice preparation as it can burn, use your judgement and experience on rice prep. I added 1 tsp pepper, 1 tbs garlic powder, and 1 tbs onion powder. It came out well. Will be using it again. Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/10/2020
It was easy and delicious. My son was asking when we were going to make it again as he was eating his second helping, Read More
(1)
Rating: 5 stars
05/10/2017
Fantastic, quick, easy curry for a night you just don't feel like cooking! Read More
(1)
Rating: 5 stars
06/30/2015
This recipe is very good and makes a great side dish. Next time I would use less sugar and add more salt. And possibly more curry. It is good leftover as well. I would definitely make it again! Read More
(1)
Advertisement
Rating: 5 stars
06/10/2016
I was looking for something easy and fast and since I had most of the ingredients on hand I gave it a go. I made my rice in the rice cooker and made the sauce. Poured it over the rice and mixed. Really tasty! I just had Indian curry and canned black beans on hand so I substituted those. Needed a little more seasoning so added some garlic pepper and Cajun seasoning. It makes a good amount so I'll have meals for a few days. Thank you! Read More
Rating: 5 stars
09/21/2018
Easy and tasty. Bought enough ingredients to make a second batch! Read More
Rating: 5 stars
06/04/2020
The recipe is good. I didn't have some of the ingredients, Jamaican curry, and basmati rice. I used regular curry and jasmine rice. Be careful on the rice preparation as it can burn, use your judgement and experience on rice prep. I added 1 tsp pepper, 1 tbs garlic powder, and 1 tbs onion powder. It came out well. Will be using it again. Read More
Advertisement
Advertisement