Ingredients with Measurements:
- 2 cups dried yellow split peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 cups water
- 1 can coconut milk
- 1 scotch bonnet pepper (optional)
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the split peas in a colander and remove any debris or stones.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the onion, garlic, and ginger and sauté until the onion is translucent.
4. Add the curry powder, cumin, turmeric, coriander, salt, and black pepper and stir to combine.
5. Add the split peas and stir to coat with the spice mixture.
6. Pour in the water and coconut milk and stir to combine.
7. Add the scotch bonnet pepper (if using) and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 1 hour or until the split peas are tender.
9. Remove the scotch bonnet pepper (if using) and stir in the lime juice.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6 servings
Nutritional information:
Calories: 311
Fat: 16g
Carbohydrates: 32g
Protein: 12g
Sodium: 408mg
Fiber: 12g
Sugar: 6g
Substitutions for ingredients:
- Yellow split peas can be substituted with green split peas or lentils.
- Vegetable oil can be substituted with coconut oil or ghee.
- Scotch bonnet pepper can be substituted with habanero pepper or jalapeño pepper.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use chicken or beef broth instead of water for a meatier flavor.
- Add diced tomatoes or tomato paste for a thicker sauce.
Tips and Tricks:
- Soaking the split peas overnight can reduce the cooking time.
- To make the curry spicier, leave the seeds in the scotch bonnet pepper.
- Use a wooden spoon to stir the curry to prevent the split peas from breaking apart.
Storage Instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the curry in a bowl with a side of rice and naan bread.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Rice
- Naan bread
- Roasted vegetables
Suggested Side Dishes:
- Mango chutney
- Raita (yogurt dip)
- Papadum (crispy lentil crackers)
Troubleshooting Advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer uncovered for a few more minutes to thicken.
Food Safety Advice:
- Make sure the split peas are cooked thoroughly to avoid digestive issues.
- Wash your hands and cutting board after handling the scotch bonnet pepper.
Food History:
West Indian cuisine is a fusion of African, Indian, and European influences. Pea curry is a popular dish in the Caribbean, especially in Trinidad and Tobago.
Flavor Profiles:
This pea curry is savory, spicy, and slightly sweet from the coconut milk.
Serving Suggestions:
Serve the curry with rice and naan bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A