Jamaican Curry Gungo Peas (Curry Pigeon Peas)

This Curry Gungo Peas is a delicious Jamaican inspired vegan dish that is healthy, hearty and full of flavour.  The peas are combined with a medley of low fat nutritional vegetables along with some butternut squash noodles. A great way to familarise yourself with some island flare.

I think it's about time that I treated you guys to another delicious, warm and hearty Jamaican inspired meal with bold Caribbean flavours.

This gungo pea recipe is definitely a seasonal delight, enjoy it during the Spring, Summer, Fall or Winter it really doesn't matter because the you will love it regardless of the time of year.

What are gungo peas?

Gungo peas also known as  pigeon peas, red gram and tur are another bean that comes from the legume family. This legume is consumed quite largely in the Caribbean, Central/ Latin America and Africa. It is a dietary staple for the aforementioned regions.

Gungo peas vary in color from green, yellow (dried split peas) and brown. The young peas are fresh, green and referred to as immature. On the other hand, the mature peas tend to be a light brown colour and dried.

Jamaicans are more partial to using the light brown peas (especially the dried ones) as opposed them in there young state. A good example of it's use is this Gungo Peas Soup.

It's also used to make Gungo peas and rice which is like the sister version of the infamous Jamaican Rice and Peas.

Other Islands like Grenada and Trinidad and Tobago refer to them as pigeon peas. It's used in the infamous Pelau which is the unofficial national dish consisting of meat, chicken, coconut and rice cooked up in herbs and spices.

The Spanish speaking islands like Puerto Rico make Arroz Con Gandules or Moro de Guandules as it is known as in the Dominican Republic use green pigeon peas and rice.

Dried vs canned gungo peas

I'm always a huge supporter of using dried peas however, if you are pressed for time use canned beans. You will need about 2 cans of peas to make the recipe.

If you want to use dried peas you can cook them;

• Instant pot: Manual, high pressure for 25 minutes
• Stovetop: Simmered on low/medium heat for roughly an hour (soaked overnight)

How to make curry gungo peas

• Skip to step 3 if you aren't making the noodles. Peel the butternut squash and cut off the bulbous end (you won't be needing that bit.

• Cut the other end of the butternut in half.

• Fix each piece onto the spiraliser and turn to create noodles.

• On medium heat, add the oil and saute the onion, garlic, scallion and ginger until soft and translucent.
• Add the carrots, mushroom, cho cho and bell peppers, stir and cook for 5 minutes.

• Season the vegetables with the tomato paste, curry powder, paprika, thyme, chilli/scotch bonnet, black pepper and pink salt.
• Add the gungo peas and pour in the coconut milk.
• Bring the pan to a rolling boil then reduce, cover and simmer for 20-30 minutes or until the curry thickens.

• As the curry is cooking bring a pan of water to the boil and add the butternut squash noodles.
• Add a splash of oil to the pan and additional mild seasoning - pink salt, ground onion/pepper etc..
• Cook the noodles for 10 minutes or until they begin to soften.
• Once cooked, drain off the noodles and serve with the curry.

Where can you buy gungo peas?

Don't be alarmed if you have never hear of this legume before, you can purchase it from many places that has a high number of Afro-Caribbean or Asian residents.

What if I cannot source any butternut squash noodles?

Yes, if you don't own a julienne peeler or spiraliser some supermarkets do stock pre-made butternut squash noodles.

Can you freeze this recipe?

Yes, I would advise portioning the curry into freezer friendly bowls first of all.

Can you make the recipe ahead of time?

It's perfectly fine to prep the vegetables (cut/chop/slice) the night before.

You can spiralise the noodles too to save even more time.

Is there a substitute for gungo peas if I cannot get hold of them?

• Black eyed peas
• Rose coco beans
• Kidney beans
• Pinto beans

Notes and tips

• If you cannot find cho cho, chayote or a christophine, zucchini/courgettes are a viable substitute. I have used it many times with no problems.
• For the Curry powder use my Homemade Jamaican Curry Powder if you want to.
• You can leave the curry to simmer for longer than the recommended time if you want the vegetables and peas to break down.
• Gungo peas are the mature version of pigeon peas, either will work for the recipe!
• I highly recommend using a spiralizer if you making your own noodles with butternut squash
• Feel free to chop/slice and/or peel any vegetables ahead of time to make the preparation quicker.
• If you are using canned peas, make sure they are in water only and not salt water due to the high levels of sodium.
• Dried peas can be cooked a head of time in a pressure/cooker to save time.

Drink recipes you may like

• Cinnamon Orange Cold Brew Tea
• Healthy Chocolate Smoothie
• Jamaican Carrot Juice
• Jamaican Ginger Beer
• Sea Moss Drink
• Guinep Juice

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Jamaican Curry Gungo Peas (Curry Pigeon Peas)

Delicious tasty curried gungo peas with a medley of healthy nutritional vegetables.

5 from 8 votes

Print Pin Rate

Course: Dinner

Cuisine: Jamaican

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 272kcal

Author: Charla

Ingredients

• ▢ 2 can of gungo peas drained (or use 1 cup of dried gungo cooked)
• ▢ 1 pack of butternut squash noodles or spiralise 1 butternut into noodles (see post)
• ▢ 1 large carrot chopped
• ▢ 1 red bell pepper sliced
• ▢ 1 green bell pepper sliced
• ▢ 1 cho cho christophene/chayote peeled and chopped
• ▢ ½ cup of mushroom halved (optional)
• ▢ 1 can of coconut milk (2 cups)
• ▢ 1 tablespoon of curry powder see post for link
• ▢ 6 sprigs of fresh thyme
• ▢ 1 inch of ginger grated
• ▢ 1 onion chopped
• ▢ 2 scallion sliced
• ▢ 4 garlic cloves minced
• ▢ 2 tablespoon of tomato puree
• ▢ 1 teaspoon of pink salt use more if desired (to taste)
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon black pepper
• ▢ 2 tablespoon coconut oil
• ▢ ¼ scotch bonnet (or to spice preference) or ¼ of chilli flakes/powder

Instructions

• Skip to step 3 if you aren't making the noodles. Peel the butternut squash and cut off the bulbous end (you won't be needing that bit. 
• Cut the other end of the butternut in half.
• Fix each piece onto the spiraliser and turn to create noodles.
• On medium heat, add the oil and saute the onion, garlic, scallion and ginger until soft and translucent.
• Add the carrots, mushroom, cho cho and bell peppers, stir and cook for 5 minutes.
• Season the vegetables with the tomato paste, curry powder, paprika, thyme, chilli/scotch bonnet, black pepper and pink salt.
• Add the gungo peas and pour in the coconut milk.
• Bring the pan to a rolling boil then reduce, cover and simmer for 20-30 minutes or until the curry thickens.
• As the curry is cooking bring a pan of water to the boil and add the butternut squash noodles.
• Add a splash of oil to the pan and additional mild seasoning - pink salt, ground onion/pepper etc..
• Cook the noodles for 10 minutes or until they begin to soften.
• Once cooked, drain off the noodles and serve with the curry (remember to taste test and adjust seasoning i.e pink salt, black pepper etc.. accordingly).

Notes

• If you cannot find cho cho, chayote or a christophine, zucchini/courgettes are a viable substitute. I have used it many times with no problems.
• For the Curry powder use my Homemade Jamaican Curry Powder if you want to.
• Gungo peas are the mature version of pigeon peas, either will work for the recipe!
• You can leave the curry to simmer for longer than the recommended time if you want the vegetables and peas to break down.
• I highly recommend using a spiralizer if you making your own noodles with butternut squash
• Feel free to chop/slice and/or peel any vegetables ahead of time to make the preparation quicker.
• If you are using canned peas, make sure they are in water only and not salt water due to the high levels of sodium.
• Dried peas can be cooked a head of time in a pressure/cooker to save time.

Nutrition

Calories: 272kcal | Carbohydrates: 26g | Protein: 5g | Fat: 19g | Saturated Fat: 16g | Cholesterol: 1mg | Sodium: 563mg | Potassium: 837mg | Fiber: 5g | Sugar: 6g | Vitamin A: 15984IU | Vitamin C: 76mg | Calcium: 98mg | Iron: 4mg

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