Ingredients with Measurements:
- 2 cups dried green peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes (14.5 ounces)
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed: None
Step-by-step instructions:
1. Rinse the dried peas and soak them in water overnight. Drain and rinse again.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot and stir to combine.
4. Add the soaked peas, diced tomatoes, and vegetable broth to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 to 1 1/2 hours, or until the peas are tender and the stew has thickened.
6. Season with salt and pepper to taste.
Preparation time is 10 minutes, and cooking time is 1 to 1 1/2 hours.
Temperature: Simmer over low heat.
Serving size: This recipe serves 4-6 people.
Nutritional information: Each serving contains approximately 300 calories, 12 grams of protein, 50 grams of carbohydrates, and 5 grams of fat.
Substitutions for ingredients: You can use canned green peas instead of dried peas, and chicken broth instead of vegetable broth.
Variations: You can add diced potatoes or carrots to the stew for extra flavor and nutrition.
Tips and tricks:
- Soaking the peas overnight will help them cook faster and more evenly.
- You can use a slow cooker to make this recipe. Cook on low for 6-8 hours or high for 3-4 hours.
- Serve with rice or naan bread for a complete meal.
Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas: Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes: Fresh cilantro, chopped green onions, or a dollop of plain yogurt.
Pairings: This dish pairs well with rice, naan bread, or roasted vegetables.
Suggested side dishes: Roasted vegetables, steamed rice, or garlic naan bread.
Troubleshooting advice: If the stew is too thick, add more vegetable broth or water to thin it out.
Food safety advice: Make sure to soak the peas overnight and cook them thoroughly to avoid any digestive issues.
Food history: Curried stewed peas are a popular dish in Caribbean cuisine.
Flavor profiles: This dish is savory, spicy, and slightly sweet.
Serving suggestions: Serve hot as a main dish or side dish.
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