Categorized |Vegetarian

Curry pigeon peas with potato.

curry pigeon peas recipe (8)The taste and texture is totally different than if you were lucky enough to have fresh picked and shelled pigeon peas, but that’s probably the only thing  I’m yet to see selling in the Caribbean specialty stores… even in Toronto, so I have no choice but to use the stuff we get in the can. I must add also that if you were to use the fresh stuff this recipe would not work the way it is, as the cooking process for fresh pigeon peas is a bit different. Especially how long it would take to cook.

In my recipe not only am I using canned pigeon peas, but I’m also using a potato to help thicken the finished sauce. Traditionally when making curry pigeon peas potato would never be used, but instead “tannia” would be the thickener of choice.

You’ll need…

1 can green pigeon peas
1 onion sliced (divided in 2 portions)
1 green onion chopped (scallions)
1 med potato cubed
2 cloves garlic crushed
2 slices hot pepper (habanero) optional
dash black pepper
1 tablespoon curry powder
1/4 teaspoon roasted geera powder (cumin)
4-5 tablespoon water
1 1/2 cups water
1 table spoon vegetable oil
1-2 leaves shado beni (optional) chopped fine.
1/4 teaspoon salt (check near complete to add more if required)

Start by preparing the ingedients. I usually drain and rinse the canned peas to remove the brine-like liquid it’s normally packaged in.

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In a small bowl add the curry, geera, crushed garlic, black pepper and 1/2 of the sliced oinions. Then pour in about 4-5 tablespoons of water and mix. Heat the oil in a sauce pan and pour in the curry mixture we just made. Allow this to cook on med-high heat until all the liquid has dried up.

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At this point get ready to add the peas, remaining onion, slices of pepper. potato wedges, scallion, salt and shado beni if you’ve decide to use it. Stir around so everything gets coated with the cooked curry.. about 3-5 minutes. Now Add the 1 1/2 cup of water and bring to a boil then cover and let simmer on low heat for about 20 minutes (until potato is tender).

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After the 20 minutes or so, use the back of your spoon to crush the potato to help thicken the sauce. Remove from the heat and get ready to serve. Remember to check near the end to see if your taste requires more salt. If for some reason you find that it’s a bit salty you can always add a diced tomato to help absorb some of the salty taste.

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In the event you’re wondering what tannia is…

English: tannia, tania; yautia, new cocoyam tanier; Spanish: yautía, malanga (Antilles), macal (Mexico [Yucatán]), quiscamote (Honduras), tiquisque (Costa Rica), otó (Panama), okumo (Venezuela), uncucha (Peru), gualuza (Bolivia), malangay (Colombia); Portuguese: taioba, mangareto, mangarito, mangarás (Brazil); French: chou Caribe (Antilles); other languages: queiquexque (Mexico), tannia, taniera (Antilles)

* Be sure to leave me your comments below.

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30 Responses to “Curry pigeon peas with potato.”

  1. chris says:

    that will go good with sada roti

  2. FlyInTheOintment says:

    I have always added Auyama or a piece of acorn squash to the guandules and smashed squash up as it cooked to thicken it plus some ground white pepper about 1/2 teaspoon and some ground black pepper. I also use chicken bouillon cube instead of salt and never tried Cumin or Curry in my granduncles Otherwise this is like mine..lol.

  3. Faizal Khan says:

    I would like to try it with the frozen pigeon peas we get in NY and add Coconut Milk.
    love the publication of so many different names Tannia goes by from Country to Country.In NY I believe it goes by Yautia for the most part.Nice work Chris keep it up.

  4. Monica says:

    Hi Chris just loving your recipes I will try this pigeon peas & potato curry. I loving cooking curry

  5. carolyn says:

    sounds good can’t wait to try it.your recipes are always good

  6. Wendy says:

    i use the frozen pigeon peas. Goya carries it. It is better than the canned ones.

  7. Hylton Fernandes says:

    Hi Chris, In Guyana, my mother made cook up rice with pigeon Peas, Salt Beef and Salted Pig Tails. She also used freshly grated coconut milk and hot peppers. I would like to grow Pigeon Peas if I could get some dried peas. Last year I grew thick leaf Calaloo and I had more then enough to last me through the year after freezing it! Even though the planting season in Canada is short, you can grow food from the tropics but, you need to start your seeds in doors in March for optimum results. Thanks
    Hylton Fernandes

  8. Brenda says:

    I love your recipes Chris,simple and delicious,keep up the good work

  9. Elle says:

    Hi,
    Eddoes added to pigeon peas makes a good thickener also. It tastes oooh so yummy!

  10. eyeneva says:

    Hi,
    Just to let you know Foodl Baiscs has started bringing in fresh frozen pigeon peas… and they are awesome in this recipe!
    Thanks

  11. Paula says:

    Thanks very much for the recipe. My family loved it. I used dried pigeon peas and a jalapeno pepper, both from my garden. In Miami we can find malanga in the grocery store, so I used that. I'm growing malanga, too, but it's not mature yet. Good recipe!

  12. Alicia Baptiste says:

    Hi just thought you would like to know that the frozen pigeon peas are just as great as the fresh ones, be sure to check that it's pigeon peas and not green peas you are buying though they look similar and it's found in the frozen foods section

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