Hearty Pigeon Pea and Coconut Curry
Main ingredient
Pigeon Pea
Total time
Ingredients
2 cups cooked pigeon peas (canned, rinsed, and drained, or dried and cooked)
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
1 (14.5 ounce) can diced tomatoes, undrained
1 (13.5 ounce) can full-fat coconut milk
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper (optional, for heat)
Salt to taste
Fresh cilantro, chopped, for garnish
Cooked rice or naan bread, for serving
Preparation steps
Step 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
Step 2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 3
Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.
Step 4
Pour in the diced tomatoes (with their juice) and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 5
Add the cooked pigeon peas and coconut milk. Stir well to combine. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes, or longer for deeper flavor, stirring occasionally.
Step 6
Taste and adjust seasoning with salt as needed.
Step 7
Serve the Hearty Pigeon Pea and Coconut Curry hot, garnished with fresh chopped cilantro, alongside fluffy rice or warm naan bread.