Classic Caribbean Curry Chataigne With Pigeon Peas

A Taste of Home in Every Bite

Growing up in Trinidad, I remember the aroma of curry chataigne with pigeon peas drifting through the neighborhood on quiet Sunday mornings. It was the kind of dish that brought everyone to the table — warm, rich, and layered with earthy, nutty flavor. While I prefer using fresh pigeon peas and chataigne (also called breadnut or katahar in Guyana), those can be expensive and hard to find outside the Caribbean. So in this version of Classic Caribbean Curry Chataigne With Pigeon Peas, I’ll show you how to get that same authentic flavor using frozen ingredients you can easily find at any West Indian grocer.

Chataigne is a true Caribbean gem — tender yet hearty, with a texture that holds up beautifully to slow cooking. Pairing it with pigeon peas gives this vegan curry extra protein and body. The coconut milk softens the spice, the curry base ties everything together, and the gentle simmer coaxes deep, nostalgic flavors from simple ingredients.

This recipe takes me back to the mornings when my mom’s great-aunt would call out from her kitchen window, “Chris! Come have breakfast!” A plate of this curry alongside hot buss-up-shut (paratha roti) and mango talkari was pure comfort. Whether you’re recreating a taste of home or discovering this Caribbean classic for the first time, this curry is a perfect example of how simple, humble ingredients can come together to make something truly special.

Ingredient Guide

• Chataigne (Breadnut or Katahar): A starchy fruit similar in texture to jackfruit; used here for its nutty flavor and meaty bite.
• Pigeon Peas: A hearty legume with a creamy interior that adds protein and texture to the curry.
• Coconut Milk: Adds richness and balances the heat of the curry while enhancing the overall depth of flavor.
• Curry Powder: The foundation of Caribbean curry flavor — use a blend with turmeric, coriander, cumin, and fenugreek for authentic taste.
• Caribbean Green Seasoning: A vibrant herb paste made from culantro (shadow beni), thyme, green onions, garlic, and peppers for fresh island flavor.
• Cumin Seeds (Geera): Adds a nutty, aromatic note to the base of the curry.
• Anchar Masala: A spice blend made with roasted cumin and fenugreek; brings depth and a slightly smoky tone to the dish.
• Scotch Bonnet Pepper: Delivers bright heat and fruity flavor; adjust to your spice tolerance.
• Onion and Garlic: Provide a savory backbone and richness to the curry sauce.
• Olive Oil: Used for sautéing the aromatics and toasting the spices for the curry base.

Cooking Notes from the Kitchen

• Always preboil the pigeon peas to soften them and remove any raw taste before adding them to the curry.
• Squeeze excess water from the thawed chataigne to help it absorb the flavors of the curry base better.
• Cooking the curry base slowly ensures the spices bloom and the raw flavor of the curry powder cooks out.
• If you can’t find Anchar Masala, use a mix of ground roasted cumin (geera) and a pinch of methi (fenugreek).
• To make the dish more substantial, you can add cubed potatoes during the last 30 minutes of cooking.
• The curry thickens as it cools, making it ideal for serving with roti, rice, or even over-boiled ground provisions.

Shopping Made Easy

• Look for frozen chataigne (katahar) in the freezer section of your local West Indian or Asian grocery store.
• Frozen pigeon peas are available year-round and often labeled as “gungo peas.”
• Curry powder and anchar masala are pantry staples in Caribbean grocers; opt for brands from Trinidad or Guyana for the best results.
• Coconut milk in cans gives a creamier consistency than boxed or diluted versions.
• Caribbean green seasoning can be homemade or purchased fresh in jars at West Indian markets.

Print Recipe

Classic Caribbean Curry Chataigne With Pigeon Peas

Courses: Breakfast, Caribbean Classics, Vegan, Vegetarian Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 mins Cook Time 90 mins Total Time 2 hrs

Description

A hearty vegan curry made with tender chataigne (breadnut or katahar) and creamy pigeon peas, simmered low and slow in a rich, coconut curry sauce. This dish celebrates the flavors of the Caribbean with bold spices, traditional techniques, and wholesome plant-based ingredients.

Ingredients

• 1 ¹⁄₂ lb pigeon peas
• 1 ¹⁄₂ lb chataigne (breadnut or katahar)
• 2 tablespoons olive oil
• 1 large onion, divided
• 8 cloves 8–10 garlic, divided
• ¹⁄₂ teaspoon cumin seeds (geera)
• 1 tablespoon Caribbean Green Seasoning
• 2 ¹⁄₂ tablespoons curry powder
• ³⁄₄ cup water (for cooking the curry base)
• 1 tablespoon Anchar Masala
• 1 scotch bonnet pepper (adjust to taste)
• 1 ¹⁄₂ cups coconut milk
• ³⁄₄ tablespoon salt (adjust to taste)
• 2 cups water

Instructions

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1. Preboil the thawed pigeon peas for 20 minutes, drain, then repeat for another 20 minutes. Drain well and set aside. If using canned pigeon peas, skip this step.

   
2. Thaw the frozen chataigne completely, then squeeze out any excess liquid.
   
3. Heat the olive oil in a large pot over medium heat. Add the cumin seeds, half of the chopped onion, half of the minced garlic, and half of the scotch bonnet pepper. Reduce the heat to low and sauté for 3 minutes.
   
4. Stir in the Caribbean green seasoning and cook for another 2 minutes. Add the curry powder and continue to cook on low for 3 minutes, stirring often.
   
5. Pour in 3/4 cup of water and cook the curry base to remove the raw taste of the spices. Add the remaining onion, garlic, scotch bonnet pepper (optional for extra heat), and anchar masala. Increase the heat to medium and allow the liquid to reduce.
6. Turn the heat to high, add the chataigne, and mix well to coat in the curry base. Stir in the preboiled pigeon peas.
   
7. Add the salt, remaining 2 cups of water, and coconut milk. Bring to a boil, then reduce to a gentle simmer. Cover partially with the lid and cook for 90 minutes, stirring occasionally.
   

8. Taste and adjust salt as needed. The curry should be thick and rich, and the peas and chataigne tender. Remove from heat and serve hot with Sada or paratha roti, rice, or your favorite flatbread.

   

Note

What Does Chataigne Taste Like?

Chataigne (also known as breadnut or katahar) has a mild, nutty flavor with a firm, meaty texture similar to that of jackfruit or artichoke hearts. When cooked in curry, it absorbs the spice beautifully and develops a satisfying, hearty bite.

Can I Use Fresh Pigeon Peas Instead of Frozen?

Yes! If you have access to fresh pigeon peas, simply shell and rinse them before boiling. They’ll cook faster and have a sweeter, fresher flavor than frozen peas.

What Can I Substitute for Anchar Masala?

If anchar masala isn’t available, mix ground roasted cumin (geera) with a pinch of ground methi (fenugreek). This combination will yield a similar, earthy, roasted flavor.

How Do I Know When the Curry Is Done?

The curry is ready when the chataigne and pigeon peas are tender, the liquid has thickened into a rich sauce, and the oil begins to rise slightly to the top.

What Can I Serve With Curry Chataigne?

This dish pairs beautifully with buss-up-shut (paratha roti), dhal and rice, or even plain jasmine rice. It’s also delicious with boiled green bananas or cassava for a full vegan Caribbean meal.

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