Chef Lachelle Cunningham’s Soul Curry Recipe
  • CourseMain Dish, Side dish
  • CuisineBudget-friendly, Gluten-free, Heart Healthy, Holiday, Plant-Based, Vegan, Vegetarian
Servings
6servings
Servings
6servings
Ingredients
  • 1Tbsp cooking oil of choice
  • 1each yellow onion, diced
  • 4cloves garlic, minced
  • 1-3each habaneros, seeded & mincedbased on spice preference 1-3 spice level
  • 3each thyme sprigs
  • 2 1/2Tbsp Jamaican Curry Powdersee ingredients below
  • 1-2tsp saltseason to taste
  • 1/2tsp black pepper
  • 1tsp ground turmeric
  • 1tsp ground cloves
  • 2tsp cinnamon
  • 1-2cups bok choy washed & choppedsubstitution: greens of choice
  • 1pound sweet potatoes, peeled & 1/2 inch diced1 pound = approx. 4 small each
  • 3cups black-eyed peas (cooked or canned), drained & rinsedsee recipe for cooked in the description above
  • 2 cups water
  • 1cup coconut milk
  • 1/4cup lime juiceapprox. 2 limes
Jamaican Curry Powder
  • 2tbsp cumin seed
  • 2tbsp whole mustard seed
  • 2tbsp coriander seed
  • 1tbsp fenugreek seed
  • 1tbsp allspice berries
  • 1tsp ground ginger
  • 1tsp white peppersubstitution: black
  • 4tbsp ground turmeric
Instructions
  1. In a large pot, heat the oil over medium heat. Add the diced yellow onion and minced garlic. Sauté until the onion is soft, about 5-7 minutes.
  2. Stir in the minced scotch bonnet or habanero peppers, fresh thyme, Jamaican curry powder, salt, black pepper, turmeric, cloves and cinnamon. Mix well to coat everything in the spices and cook for about 30 seconds.
  3. Add the diced sweet potatoes to the pot. Sauté for 3-5 minutes.
  4. Add the black-eyed peas and water. Partially cover the pot, bring to a simmer, and cook until the sweet potatoes are just fork-tender, approximately 12-15 minutes.
  5. Add the chopped bok choy and coconut milk to the pot. Continue to simmer, uncovered, for another 15 minutes, allowing the flavors to meld and the curry to thicken slightly.
  6. Final Seasoning: Turn off the heat. Stir in the lime juice and adjust salt to taste.
Jamaican Curry Powder
  1. In a dry skillet toast whole spices: cumin seed, whole mustard seed, and coriander seedalong with fenugreek seed and allspice berries over low heat until fragrant, 3-5 minutes.
  2. Grind the toasted spices in a spice grinder or mortar and pestle.
  3. Mix the ginger, white pepper (or black) and turmeric with the ground spices.
  4. Set aside 2 ½ tbsp of the Jamaican curry powder for the Soul Curry.
  5. Store remaining curry powder in an airtight container until ready to use.
Chef Lachelle Cunningham's Soul Curry Recipe
Print Recipe
  • CourseMain Dish, Side dish
  • CuisineBudget-friendly, Gluten-free, Heart Healthy, Holiday, Plant-Based, Vegan, Vegetarian
Servings
6 servings
Servings
6 servings
Ingredients
  • 1 Tbsp cooking oil of choice
  • 1 each yellow onion, diced
  • 4 cloves garlic, minced
  • 1-3 each habaneros, seeded & minced based on spice preference 1-3 spice level
  • 3 each thyme sprigs
  • 2 1/2 Tbsp Jamaican Curry Powder see ingredients below
  • 1-2 tsp salt season to taste
  • 1/2 tsp black pepper
  • 1 tsp ground turmeric
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 1-2 cups bok choy washed & chopped substitution: greens of choice
  • 1 pound sweet potatoes, peeled & 1/2 inch diced 1 pound = approx. 4 small each
  • 3 cups black-eyed peas (cooked or canned), drained & rinsed see recipe for cooked in the description above
  • 2 cups water
  • 1 cup coconut milk
  • 1/4 cup lime juice approx. 2 limes
Jamaican Curry Powder
  • 2 tbsp cumin seed
  • 2 tbsp whole mustard seed
  • 2 tbsp coriander seed
  • 1 tbsp fenugreek seed
  • 1 tbsp allspice berries
  • 1 tsp ground ginger
  • 1 tsp white pepper substitution: black
  • 4 tbsp ground turmeric
Servings: servings
Units:
Instructions
  1. In a large pot, heat the oil over medium heat. Add the diced yellow onion and minced garlic. Sauté until the onion is soft, about 5-7 minutes.
  2. Stir in the minced scotch bonnet or habanero peppers, fresh thyme, Jamaican curry powder, salt, black pepper, turmeric, cloves and cinnamon. Mix well to coat everything in the spices and cook for about 30 seconds.
  3. Add the diced sweet potatoes to the pot. Sauté for 3-5 minutes.
  4. Add the black-eyed peas and water. Partially cover the pot, bring to a simmer, and cook until the sweet potatoes are just fork-tender, approximately 12-15 minutes.
  5. Add the chopped bok choy and coconut milk to the pot. Continue to simmer, uncovered, for another 15 minutes, allowing the flavors to meld and the curry to thicken slightly.
  6. Final Seasoning: Turn off the heat. Stir in the lime juice and adjust salt to taste.
Jamaican Curry Powder
  1. In a dry skillet toast whole spices: cumin seed, whole mustard seed, and coriander seedalong with fenugreek seed and allspice berries over low heat until fragrant, 3-5 minutes.
  2. Grind the toasted spices in a spice grinder or mortar and pestle.
  3. Mix the ginger, white pepper (or black) and turmeric with the ground spices.
  4. Set aside 2 ½ tbsp of the Jamaican curry powder for the Soul Curry.
  5. Store remaining curry powder in an airtight container until ready to use.
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