Curry Pigeon Peas & Cassava

Curry Pigeon Peas & Cassava

We’re continuing with our quarantine cooking recipes and bringing you easy and delicious meal ideas that you can prepare for the family. Curry pigeon peas with cassava is a great vegetarian/ vegan option to those pantry essentials of canned pigeon peas and frozen cassava into something amazing.

Have to shout out our friend at Market Movers for delivering some fresh good as well as the frozen cassava. In these times of social distancing online delivery services are necessary especially for the elderly who may not be as free to move around and get essential food items without putting themselves at risk. Check out the Market Movers website to have fresh vegetables, fruits and more delivered right to your door.

This particular recipe includes frozen provision but If you don’t have any provisions on hand the curried pigeon peas also pairs well with sada roti, dumplings or rice.

Ingredients

• 1 can of Green Pigeon Peas
• 1 medium sized onion diced 
• 4 cloves of garlic minced
• 4 pimentos finely chopped
• 5 blades of chives finely chopped
• 4 shadon beni leaves finely chopped
• 3 tbsp curry powder
• 1 tsp paprika
• 1 1/2 cup coconut milk
• 10 carapulay leaves (curry leaves)
• 1 pound frozen cassava
• 1 tbsp butter
• 3 tbsp oil
• 3 cups water
• salt & black pepper to taste

Method – Cassava

1. Bring 3 cups of water to a boil then add a pinch of salt
2. Add frozen cassava and boil for 8 to 10 minutes
3. Drain liquid then toss cassava with butter and paprika

Method – Curry Pigeon Peas

• Add oil to a pot on medium heat
• Add onions and saute for 1 minute
• Add garlic, pimento, curry powder and carapulay and fry (parch) for 3 to 4 minutes
• Add pigeon peas and half of the chives and shadon beni
• Sean with salt and black pepper then saute for 2 to 3 minutes
• Add coconut milk then cook for 8 minutes
• Remove from heat then add remaining fresh herbs
• Serve hot & enjoy!