BLACK EYED PEA AND BROWN LENTIL PINEAPPLE CURRY
Make and share this Black Eyed Pea and Brown Lentil Pineapple Curry recipe from Food.com.
Provided by imarock
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In advance prepare the cashew butter. Put it in a bowl and slowly add water to it while mixing.
- The cashew butter should be getting thinner and whiter. Do this until it becomes the consistency of syrup.
- Cook lentils in 1 cup and 1/4 water (in the pressure cooker).
- Separately cook the beans in 2 cups of water (in the pressure cooker).
- Then, chop the onion into small pieces.
- Place olive oil in a clean pot with the spices and turn on the heat.
- Stir mixture until fragrant and hot.
- Add onion and stir until the pieces are translucent.
- Add the cooked beans and lentils and 1/3 cup of water.
- Add the diluted cashew butter and stir.
- When hot add the chunks of pineapple and serve.
CARIBBEAN CURRIED PEAS (LENTILS)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
Provided by Liz and Sylvan
Categories Side Dish Curry Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g
CURRIED BLACK-EYED PEAS
Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
Provided by Karina Rivera
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
- Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
- Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
- Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.
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JAMAICAN BLACK-EYED PEA CURRY • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
4.5/5 (140)Servings 8Cuisine JamaicanCalories 217 per serving
- Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
- Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
- Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.
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