Jamaican Vegetarian Stew Peas with Coconut and Potato Dumplings
A classic island comfort—rich, coconut-simmered red kidney beans with sweet potato and soft flour dumplings (spinners). Hearty, well-spiced and unmistakably Jamaican without any meat.
1 hr 20 min
start to finish
20 min
hands on
Some skill
difficulty
4
servings
Ingredients
For the potato (flour) dumplings
Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
530 kcal14g protein60g carbs23g fat
An estimate, not a lab analysis.
Method
Prepare and measure all ingredients: chop the onion, separate and slice scallion whites and greens, mince garlic, peel and cube the sweet potato, and puncture the scotch bonnet once or twice (leave whole).
Heat 1 tbsp vegetable oil in a large heavy pot or Dutch oven over medium heat.
Add chopped onion and scallion whites to the pot and sauté until softened and translucent, about 5 minutes.
Add the minced garlic, tomato paste, thyme sprigs, and pimento berries (or ground allspice); stir and cook 1–2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, then stir in the drained kidney beans, sweet potato cubes, whole scotch bonnet, and optional browning sauce.
Bring the pot to a gentle simmer, then reduce heat to low so the stew cooks at a low steady simmer.
Partially cover and simmer the stew for 25–30 minutes, stirring occasionally, until the sweet potato is beginning to soften and the flavors have melded.
A low, steady simmer lets the coconut reduce and concentrate flavor without breaking the milk.
While the stew simmers, make the dumpling dough: in a bowl combine the flour and 1/4 tsp salt, stir in 1 tbsp oil and about 1/3 cup water; mix until a stiff, slightly tacky dough forms (add a teaspoon of water at a time if needed).
Pinch off dumpling pieces about 1 inch long and roll between your palms into spinners or small logs; dust them lightly with flour to prevent sticking.
When the stew has simmered 25–30 minutes and the sweet potato is nearly tender, drop the dumplings into the simmering liquid so they float freely; cover and simmer gently until dumplings are cooked through, 12–15 minutes.
Dumplings are done when they swell and no longer taste floury — cut one to check if unsure.
Remove and discard the whole scotch bonnet and thyme sprigs, stir in the sliced scallion greens, season with salt and pepper to taste, and simmer 2 more minutes to marry flavors.
Finish with an optional splash of lime juice, transfer to bowls and serve hot (traditionally with white rice or fried plantains).
Worth knowing
- If you want less heat, leave the scotch bonnet whole and punctured as written so it flavors without making the stew overly hot; remove before serving. If you prefer more heat, chop and add some of the pepper (wear gloves).
- You can swap canned beans for 1 1/4 cups dried kidney beans soaked overnight and cooked until tender; increase simmer time as needed and save some cooking liquid for the stew.
- For gluten-free dumplings, substitute a 1:1 gluten-free flour blend and reduce water a little—texture will differ but the stew still shines.
- Make-ahead: flavors deepen the next day. Reheat gently and add a splash of water or broth if the coconut has thickened.
- Browning sauce is optional but traditional in many Jamaican stews for color and a caramel note; omit if you don't have it.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianMeal prepBudgetOne pan
More Jamaican cooking
An original Restaurant Pro recipe — our own composition in the idiom of Jamaican cooking, not any restaurant's recipe. Written to be vegetarian as listed.