Ingredients with Measurements:
- 1 cup of Guyurian (also known as pigeon peas)
- 1 can of coconut milk (13.5 oz)
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 cups of water
- 1 scotch bonnet pepper (optional)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the Guyurian and soak it in water overnight or for at least 6 hours.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and salt to the pot and stir until the spices are fragrant.
5. Drain the soaked Guyurian and add it to the pot.
6. Add 2 cups of water to the pot and stir to combine.
7. If using the scotch bonnet pepper, add it to the pot.
8. Bring the pot to a boil, then reduce the heat to low and cover with a lid.
9. Simmer the curry for 45-60 minutes, or until the Guyurian is tender and the curry has thickened.
10. Stir in the can of coconut milk and simmer for an additional 10 minutes.
11. Remove the scotch bonnet pepper (if used) before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 365
- Fat: 27g
- Carbohydrates: 23g
- Protein: 8g
- Fiber: 7g
Substitutions for ingredients:
- Guyurian can be substituted with red kidney beans or black-eyed peas.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Scotch bonnet pepper can be substituted with habanero pepper or jalapeño pepper.
Variations:
- Add diced potatoes or carrots to the curry for extra vegetables.
- Use chicken or shrimp instead of Guyurian for a non-vegetarian version.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Soaking the Guyurian overnight will reduce the cooking time.
- Adjust the amount of curry powder and scotch bonnet pepper to your desired level of spiciness.
- Stir the curry occasionally while simmering to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in bowls with a side of rice or naan bread.
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with a side of steamed rice or naan bread.
- Pair with a refreshing cucumber salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it for a longer period of time to thicken it.
Food safety advice:
- Make sure to soak the Guyurian for at least 6 hours to ensure it is fully cooked.
- Wash your hands and all utensils thoroughly before and after handling raw ingredients.
Food history:
- Guyurian is a staple food in many Caribbean and African countries, and is often used in stews and curries.
Flavor profiles:
- This curry has a rich and creamy coconut flavor with a blend of warm and spicy spices.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
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