Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Soak the dry pigeon peas in water overnight then rinse in several changes of water, drain, then add 2 cups of fresh water and the peas to a saucepan and boil on high until tender, about 20 minutes. Drain and set aside.
Step 2
Heat the oil in a saucepan and fry the onion until light gold, then add the tomatoes and cook till soft and mushy.
Step 3
Stir in the coconut milk or cream, chilli powder, turmeric (if using), whole chilli, garlic and chilli paste, and lemon juice together and cook on medium-high heat till it comes to a boil.
Step 4
Stir in the cooked (or canned) pigeon peas, lower the heat to medium and simmer for 10 minutes.
Step 5
Add the coriander leaves and continue to simmer for another 10 minutes.
Step 6
Enjoy with Mandazi for an amazing breakfast treat or as a vegetarian meal with coconut rice.
Your folders
bonappetit.com
4.4
(13)
Your folders
foodnetwork.com
4.8
(4)
25 minutes
Your folders
internationalcuisine.com
4.7
(9)
Your folders
aidaskitchenboricua.com
5.0
(7)
1 hours
Your folders
dominicancooking.com
5.0
(14)
20 minutes
Your folders
dominicancooking.com
5.0
(9)
20 minutes
Your folders
quisinequeenb.com
4.5
(23)
30 minutes
Your folders
epicurious.com
4.2
(19)
Your folders
healthiersteps.com
5.0
(19)
50 minutes
Your folders
cooking.nytimes.com
4.0
(464)
Your folders
gourmetsleuth.com
Your folders
goya.com
3.7
Your folders
bonappetit.com
3.7
(4)
Your folders
skinnytaste.com
5.0
(8)
25 minutes
Your folders
greatbritishrecipes.com
4.9
(14)
20 minutes
Your folders
skinnytaste.com
4.4
(5)
240 minutes
Your folders
frommybowl.com
4.9
(7)
35 minutes
Your folders
vikalinka.com
20 minutes
Your folders
vikalinka.com