Pigeon peas in a silky, rich coconut curry served with rice, easy, quick, and healthy your family is going to love!!
2 tbsp olive oil
1 14.5 oz stewed tomatoes
1 tbsp tomato paste
1 small onion or medium large onion chopped finely
2 can pigeon peas washed and drained
3/4 cup whipping cream
1 13.5 oz can of coconut milk
lemon juice to taste
salt to taste
1 tbsp of mango (amchur) powder
1 tbsp turmeric
1/2 tsp fresh ginger
1/2 tsp fresh garlic
dried parsley for garnish
fresh Italian parsley for garnishing
sambal or hot sauce (optional)

In a sauce pan heat up the oil and dice up the onions and add it to the oil, add the ginger and garlic puree and mix next add the tomato paste. Cook the tomato paste till the color changes to a bit darker, next go ahead and add stewed tomatoes, or you can use crushed tomatoes so it does not show in the curry, mix well combine the pigeon pea, and all the spices. Add salt, lemon and samba hot sauce to taste. Lastly add the coconut cream, and whipping cream. Cover the curry till the pigeon peas are nice and tender approximately 10 min and garnish with dried parsley.
Serve with rice!


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