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close up of the curried peas

Jamaican Curry Gungo Peas (Curry Pigeon Peas)

Delicious tasty curried gungo peas with a medley of healthy nutritional vegetables.
Course Dinner
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 272kcal
Author Charla


  • 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


  • 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).


  • 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.


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