Curry peas and aloo is a classic vegan dish we grew up loving in our Indian-Caribbean household. When pigeon peas were in season, creativity bloomed in the kitchen, and this comforting curry became a treasured favorite.
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My mom prepared it with care, allowing the natural earthiness of the fresh peas to shine without being overpowered by too much seasoning. Perfectly balanced and deeply satisfying, this dish pairs wonderfully with any type of roti, including sada, dosti, paratha, or dhalpuri.
We enjoyed it this weekend with curry lamb, paratha, dhalpuri, salad, and a spicy onion pickle for our Sunday lunch.
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Why You Will Love This Recipe
- Simple and wholesome: A true celebration of seasonal ingredients and traditional flavors.
- Vegan and gluten-free: Perfect for plant-based diets without sacrificing taste.
- Comfort food at its best: Creamy potatoes, tender pigeon peas, and a savory curry sauce make every bite irresistible.
- Easy to customize: Make it your own by adjusting spice levels or even swapping potatoes for eddoes(yautia).
Health and Nutrition Information
This Curry Peas and Aloo recipe is a great source of fiber, plant-based protein, potassium, and iron. It’s naturally vegan, gluten-free, and fits beautifully into a low-carb lifestyle if you reduce the potatoes slightly or replace them with another low-carb vegetable like cauliflower. Pigeon peas are rich in B vitamins and promote heart and digestive health.
Shopping List – the ingredients you will need
- Fresh pigeon peas – The star of the dish; use fresh or frozen for best flavor. Do not use sweet or soft baby peas peas in this dish.
- Extra Virgin Olive oil – Provides a rich base for the curry spices to bloom. Use vegetable or other oil according to your preference.
- Curry powder – Essential for the warm, savory depth of the dish.
- Turmeric powder – Adds a subtle earthiness and beautiful golden color.
- Ground roasted cumin – Enhances the flavor with its smoky, nutty notes.
- Onion – Builds the aromatic base for the curry.
- Hot pepper – Adds a kick of heat; adjust to your preference.
- Curry leaves (optional) – Offer a unique flavor boost.
- Green seasoning – Adds fresh herbal notes without overpowering the peas.
- Potato – Brings creaminess and body to the curry.
- Scallions – Lend a mild oniony freshness.
- Culantro – Deepens the herbaceous flavor typical in Caribbean dishes. Also known as bandhania, shado beni, chandon beni, recao. You can find this herb at Asian, Latin American, and Caribbean grocers.
- Salt – Balances and enhances all the natural flavors.
Equipment Needed
- Heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Measuring spoons
- Mixing spoon
How to Make Curry Peas and Aloo (Step-by-Step)
- Start by parboiling the pigeon peas to soften and remove some of the earthiness.
- Prepare your curry base by sautéing onions, spices, and seasoning until aromatic and grainy.
- Coat your peas and potatoes well with the curry base for maximum flavor.
- Simmer slowly, allowing the potatoes to release starch and naturally thicken the sauce.
- Finish by adjusting the seasoning and enjoying with your favorite roti!
Tips for Success
- Don’t over-season: Allow the natural flavor of the fresh peas to shine.
- Fresh peas vs frozen: Fresh peas bring out the best flavor, but frozen peas are a good second option.
- Control the heat: Adjust the amount of hot pepper based on your spice preference.
- Low and slow cooking: Be patient with the simmering process to achieve creamy potatoes and tender peas without overcooking.
Variations
- Eddoes instead of potatoes: Swap out the potatoes for eddoes for a richer, silkier texture.
- Coconut milk version: Add ½ cup of coconut milk along with the water for a creamier curry.
Serving Suggestions
Curry Peas and Aloo pair beautifully with:
- Paratha roti
- Dhalpuri roti
- Sada or Dosti roti
- Steamed rice (white), basmati rice
- Dhal and rice combo
- Alongside curry lamb, traditional vegetarian dishes, stewed meats or other curries for a full breakfast, lunch, or dinner spread
Flavor Profile
Expect a comforting, rich, and earthy curry with creamy potatoes, tender pigeon peas, and a well-balanced seasoning that lets the natural flavors of the peas shine through without being overwhelmed by spices.
Curry Peas and Aloo Recipe
Equipment
- Heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Measuring spoons
- Mixing spoon
Ingredients
- 1 1/4 lb fresh pigeon peas
- 6 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground roasted cumin
- 1/2 onion chopped
- Hot pepper to taste
- 6 curry leaves optional
- 2 tablespoons green seasoning
- 1 1/4 b potato peeled and quartered lengthwise
- 2 scallions chopped
- 4 culantro leaves chopped
- 2 teaspoons salt or to taste
Instructions
- If using frozen peas, defrost and rinse under running water, then drain.
- Place the pigeon peas in a pot and add enough water to cover them by several inches. Boil over medium-high heat for 15–20 minutes. Drain and rinse with fresh water.
- Heat the olive oil in a heavy-bottomed pot over high heat.
- Add the chopped onion and hot pepper. Sauté until the edges of the onion are browned. Add curry leaves if using and cook for 1 minute.
- Stir in the curry powder, turmeric, cumin, and green seasoning. Add ½ cup of water. Cook for about 5 minutes until the mixture becomes grainy, fragrant, and separates from the oil.
- Add the drained pigeon peas, potatoes, scallions, culantro, and salt. Mix well to coat with the curry mixture. Cook for about 5 minutes, stirring occasionally.
- Pour in 4 cups of hot water or enough to cover the ingredients by 1–2 inches. Bring to a boil.
- Reduce heat to low, cover, and simmer slowly for 30–40 minutes, stirring every 5–10 minutes to prevent sticking.
- If the mixture starts to stick before fully cooking, add 1 cup of hot water and continue cooking until the peas are soft, the potatoes are tender and beginning to break down, and the sauce is thickened but not fully dry.
- Taste and adjust salt as needed before serving.
Nutrition
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