Categorized | Vegetarian

Curry pigeon peas with potato.

Posted on 28 July 2009
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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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19 Responses to “Curry pigeon peas with potato.”

  1. squeezle says:
    August 19, 2009 at 10:41 pm

    I made this for the first time tonight, hoping to have a bit left over for lunch at the office tomorrow. No such luck, every single scrap was devoured, every plate scraped, every pot-spoon licked.

    We took gluttony to a whole new level! So I’ll be sure to make a double-batch next time, and hopefully we won’t eat twice as much.
    .-= squeezle´s last blog ..Friday Night Wine Down : Vinho Verde =-.

    Reply
  2. Chris De La Rosa says:
    August 21, 2009 at 7:14 pm

    @squeezle. So glad you were successful and loved it. Maybe you can suggest a “vino” for this?

    Cheers

    Chris
    .-= Chris De La Rosa´s last blog ..The Burlington Ribfest, Dubbed Canada’s Largest Ribfest =-.

    Reply
  3. squeezle says:
    September 6, 2009 at 4:22 pm

    I most certainly can Chris! Gewurztraminer, Riesling and Sauvignon Blanc all go very nicely with curried vegetable/seafood/white meat dishes. However, if you are serving this dish with beef or lamb or some other red meat, I would recommend Zinfandel. And of course, there’s always beer. You can’t go wrong with curry and a nice lager.

    Cheers!
    .-= squeezle´s last blog ..Friday Night Wine Down : Vinho Verde =-.

    Reply
  4. Chris De La Rosa says:
    October 8, 2009 at 9:02 am

    Re: Squeezle, Thanks a million. The very first time I dined at an Indian restaurant, was in Frankfurt and funny enough the waiter suggested one of the local beers.

    Do return and feel free to suggest other “beverages” when you have the time.

    happy cooking

    chris
    .-= Chris De La Rosa´s last blog ..How to make green Mango Chutney. =-.

    Reply
  5. Erin Mason says:
    April 9, 2010 at 2:27 pm

    Chris ,
    I can't comment on how this tastes yet as I'm going to make it today as a side to go with my Calypso Chicken. I think the two will go great with each other.

    I did want to comment on the use of a potato as a thickener … sorta' … When I make potato soup I grate a potato and use it to thicken my soup. Works great. In other soups I like to use grated sweet potato. It thickens and adds a little sweetness.

    Peace …. Erin

    Reply
  6. Pamela says:
    May 8, 2010 at 10:37 pm

    Hey Chris,
    This is definitely one of my favorites. Thanks for all of your wonderful recipes.

    Reply
  7. Farah says:
    July 17, 2010 at 10:20 am

    I’ m going to make this today. Will it be enough for 9 ? Also do you think it will be good side to lime/ honey marinated pork loin roast?

    Reply
  8. yanique says:
    August 9, 2010 at 2:28 pm

    hey chris miss caribbean pot alot since i have been a way form the computer for awhile
    but this recipe is the shizzle
    will try it soon. big up everytime//

    Reply
  9. Ant says:
    August 23, 2010 at 12:52 am

    thanks for the VEGGIE recipe.
    Look delicious!!!

    ..keep them coming!

    Reply
  10. Bhratulik says:
    October 6, 2010 at 8:29 am

    Cool! Thanks for the recipe. Here in Sudbury, I happened to find pigeon peas. Not really knowing what to do, I still got 2kg of the dry stuff! I will have to look more into what I can do with them. Thus far, I found a slow cooker on "low " ( thus about 100W rather than "hi" of 160W) makes the peas keep their shape. Looking forward to trying this recipe tonight!

    Reply
  11. Yolande Dennie says:
    January 11, 2011 at 7:42 pm

    When I make curry pigeon peas, I use frozen green pigeon peas. Like you said nothing beats fresh green pigeon peas, but this is the closest I can get to fresh. To thicken I use 2 teaspoons of tomato ketchup, and I cook the peas in a pressure cooker to lessen the cooking time. I enjoy getting your emails, and do find some recipes I've not done before.

    Reply
  12. Petra says:
    April 12, 2011 at 9:55 pm

    I will have to try this recipe. Somehow i have never had curry pigeon peas before. But I love pigeon peas and i definitely like curries – so i don't think you can go wrong with the combination. Thanks for sharing all your great recipes!!

    Reply
  13. Gregory says:
    September 11, 2011 at 7:39 am

    Try using the liquid with the peas and put less salt in the recipe. Throwing the sauce and rinsing the peas you loose a lot of the flavour!

    Reply
  14. Trini says:
    September 23, 2011 at 10:04 am

    Hi Chris,

    You throw in some coconut milk in this recipe and I guarantee you would eat your fingers too!!

    Trini

    Reply
  15. Vanessa Belcon says:
    October 2, 2011 at 8:29 am

    Isn't this something, i do curried pigeon peas all the time – especially in place of potatoes when i having my roti, but i have never done them together!!!
    Thanks Chris must try this one~~~

    Reply
  16. Alicia Baptiste says:
    October 25, 2011 at 4:49 pm

    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

    Reply

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