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Fresh Pigeon Peas Coconut Curry
Course: Main Course, CurryCuisine: Swahili Cuisine, Bohra CuisineDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
300
kcalTotal time
45
minutesCreamy and aromatic Fresh Pigeon Peas Coconut Curry – a wholesome vegetarian dish simmered in spiced coconut gravy, perfect with rice or chapati.
Ingredients
* 2 cups dry or fresh pigeon peas
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 tsp turmeric powder
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1 tsp salt (adjust to taste)
* 1-2 fresh green chilies or 1 Scotch bonnet pepper
* 2 medium potatoes, cubed
* 1 cup tomato pulp
* 1 cup light coconut milk
* 1 cup heavy coconut milk
* Juice of one lemon
* Fresh coriander leaves for garnish
Directions
- Prepare the Pigeon Peas: Soak dry pigeon peas overnight, or use fresh ones if available.
- Pressure Cooking (for dry peas): In a pressure cooker, combine all ingredients except heavy coconut milk. Pressure cook for 20-25 minutes until tender.
- Stovetop Cooking (for fresh peas): In a large pan, mix all ingredients except heavy coconut milk. Simmer for 30-40 minutes until peas and potatoes are tender.
- Finish with Heavy Coconut Milk: Add heavy coconut milk, squeeze in lemon juice, and adjust seasoning.
- Garnish and Serve: Garnish with fresh coriander leaves.
