Coconut Gungo Peas Curry

This coconut gungo peas curry is loaded with veggies and infused with Jamaican flavours for a naturally vegan meal the entire family will love. It's just the perfect meal to try on a busy weeknight instead of ordering takeout as it only takes 30 minutes to make.

Coconut gungo peas curry is comforting and aromatic while being naturally vegan. Whether you're doing meatless Monday or you're a vegan, this Jamaican curry is something you should definitely try.

Gungo peas, also known as pigeon peas, are a staple of Jamaican cuisine, and the canned version is perfect for a quick yet hearty curry.

Why you'll love this coconut gungo peas curry

• It's very simple to make. You can have this curry on the table in 30 minutes, and you only need a handful of very simple ingredients.
• It has some pretty amazing flavours. The Jamaican curry powder pairs perfectly with the gungo peas and coconut milk to create a delicious aromatic curry.
• You can easily make it your own. This is the kind of vegan curry that you can adjust to suit whatever veggies you may have in the fridge.

What goes into this gungo peas recipe?

Coconut oil — You can use any kind of oil to saute the veggies for this curry, but coconut oil complements the flavour of the coconut oil beautifully.

Onion — I used yellow onion in this curry, but any other kind would do. Red onion, white onion and shallots are all great choices.

Bell pepper — I make this pigeon peas curry with red bell pepper but any colour would do. Just use whatever colour you have available in the fridge.

Ginger, garlic and red chilli pepper — These aromatics form the flavour base of the curry. Freshly chopped garlic and ginger are always best in this kind of curry.

Jamaican curry powder — I use shop-bought Jamaican curry powder to make this gungo peas curry. Feel free to use homemade if you like.

The main difference between Indian and Jamaican curry powder is that Jamaican curry powder is made from a mix of ground cumin, turmeric, paprika, fenugreek, cardamom, garlic and allspice.

Dunn's River Caribbean Mild Curry Powder is a good choice for this curry.

Chopped tomatoes — You'll need half a can of diced tomatoes and their juices for this gungo peas recipe.

Gungo peas — Gungo beans are available in both canned and dry forms. For this dish, I used canned ones because they're more convenient.

If you prefer to use dry beans, soak them for at least an hour or overnight before simmering them for 30 minutes or until soft.

Coconut milk — Full-fat coconut milk is best to make this curry extra creamy.

How to make gungo peas curry

Heat the coconut oil in a large, deep pan and add the onion and red bell pepper. Cook for 5-6 minutes until the veggies are slightly softened.

Stir in the garlic, ginger and red chilli pepper and continue to cook for another minute.

Add the Jamaican curry powder and fresh thyme and cook for a further minute.

Add the chopped tomatoes, gungo peas and coconut milk and bring to a simmer. Lower the heat and simmer for 10 minutes until the curry sauce thickens.

Stir in the lemon juice and serve over your favourite rice.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• You can reheat the curry in the microwave or on the stovetop.
• This coconut gungo peas curry freezes well for up to 3 months. Thaw it in the fridge overnight before reheating.

Recipe notes and tips

• Add 1-2 tablespoons coconut cream at the end for an extra creamy curry.
• Some veggies you can add to this curry include courgettes (zucchini), cauliflower florets, mushrooms and broccoli.
• If you're not vegan, you can use double (heavy) cream instead of coconut milk in this recipe.

If you liked this coconut gungo peas curry, you might also like some of my other easy vegan curry recipes:

• Easy Vegan Black Bean Curry
• Instant Pot Chana Masala (Chickpea Curry)
• Vegan Thai Red Curry with Cauliflower and Sweet Potatoes
• Pumpkin Tofu Curry
• Jackfruit Rendang Curry

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