Coconut milk pigeon pea curry
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Ambrevades au curry
Difficulty level (1-10): 4
The flavors for this dish are pretty mild, so non-spicy lovers this can work for you.
Pigeon peas - 1 can
Coconut milk - 1/2 cup
Canola oil - 1 1/2 TB
Cumin - 1 tsp
Turmeric - 1 tsp
Cardamom - 1/4 tsp
Tomato - 1, chopped
Salt - to taste
1. Heat the oil over medium heat.
2. Add cumin, turmeric and cardamom and fry for 30 seconds stirring quickly.
3. Add tomatoes and keep stirring and add salt to taste.
4. Add peas and coconut milk and bring to a boil. If you are using an instant pot, pressure cook for 3 minutes.
5. Serve with rice!
This recipe is from Bibi's Kitchen.
Like this recipe? Check out Bangladesh Chotpati!