pigeon-peas-curry | aktivolife

Pigeon Peas Curry

Total time: 1 hour

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 ½ cups - Pigeon peas, dried, soaked overnight, rinsed and drained

3 cups - Water

1 tb - Vegetable oil

1 - Onion, finely chopped

2 - Tomatoes, finely chopped

1 cup - Coconut milk, reduced fat

¼ tsp - Chili powder

⅛ tsp - Turmeric, optional

1 - Jalapeño, cut in half lengthwise

¼ tsp - Garlic paste

½ tsp - Green chili paste

1 tb - Lemon juice

3 tb - Coriander leaves, finely chopped

UTENSILS

Saucepan, Chopping board, Knife

INSTRUCTIONS

1. Add the water and pigeon peas to a saucepan. Bring to a boil. Cook until the peas become tender for 20 minutes. Drain and set aside.

2. Heat the oil in the saucepan over a low heat. Add the onion to the oil and fry until fragrant and translucent. Add the chili powder, chili paste, turmeric, and garlic paste and continue frying until fragrant.

3. Add in the tomatoes and jalapeño and mix well. Add in the lemon juice and coconut milk in gradual additions and stir well in-between. Allow to simmer over a medium heat for 5 minutes.

4. Add the pigeon peas. Reduce the heat to medium and simmer for 10 minutes.

5. Add the coriander leaves. Continue to simmer for another 10 minutes.

6. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 351g