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.