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.
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.
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.
Thaw the frozen chataigne completely, then squeeze out any excess liquid.
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.
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.
Turn the heat to high, add the chataigne, and mix well to coat in the curry base. Stir in the preboiled pigeon peas.
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.
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.
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.
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.
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.
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.
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.