Ingredients with Measurements:
- 2 cups dried pigeon peas
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 can coconut milk
- 1 cup water
- 1 scotch bonnet pepper (optional)
- 1 tablespoon fresh thyme leaves
Special Equipment Needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. Rinse the pigeon peas and soak them in water overnight. Drain and rinse again before cooking.
2. Heat the oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the curry powder, cumin, coriander, turmeric, and salt to the pot and stir until fragrant.
4. Add the soaked pigeon peas, coconut milk, water, and scotch bonnet pepper (if using) to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the peas are tender.
6. Remove the scotch bonnet pepper (if using) and stir in the fresh thyme leaves.
7. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 10g
Sodium: 600mg
Fiber: 10g
Substitutions for ingredients:
- Dried black-eyed peas or kidney beans can be used instead of pigeon peas.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Red onion can be used instead of white onion.
- Ground ginger can be used instead of fresh ginger.
- Scotch bonnet pepper can be substituted with habanero pepper or jalapeño pepper.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use chicken or vegetable broth instead of water for added flavor.
- Add diced chicken or shrimp to the pot for a protein boost.
- Use garam masala instead of curry powder for a different flavor profile.
Tips and Tricks:
- Soaking the pigeon peas overnight will help them cook faster and more evenly.
- If the peas are still hard after 2 hours of simmering, add more water and continue cooking until tender.
- To make the dish spicier, leave the seeds in the scotch bonnet pepper or add more peppers.
- Serve with a side of mango chutney or hot sauce for added flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the curried peas in a bowl with a side of rice or roti. Garnish with fresh cilantro or parsley.
Garnishes:
Fresh cilantro or parsley
Pairings:
- Serve with a side of fried plantains or sweet potatoes.
- Pair with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Rice
- Roti
- Fried plantains
- Sweet potatoes
Troubleshooting Advice:
- If the peas are too watery, remove the lid and let the mixture simmer uncovered until the liquid has reduced.
- If the peas are too dry, add more water or broth to the pot and continue cooking until tender.
Food Safety Advice:
- Make sure to soak the peas overnight to ensure they are fully cooked and safe to eat.
- Discard any peas that have gone bad or have an off smell.
Food History:
Curried peas are a popular dish in the West Indies, where they are often served with rice or roti. The dish is believed to have originated in India and was brought to the Caribbean by Indian immigrants.
Flavor Profiles:
The dish is spicy, savory, and slightly sweet from the coconut milk.
Serving Suggestions:
Serve hot with rice or roti.
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Region: West Indian