A recipe in a culinary magazine inspired this fragrant, tasty and beautiful dish, perfect for when fresh produce is not at its peak. After reading the recipe I cut it out, but misplaced it. So I didn't have the option of consulting it while cooking. However, I'm pretty sure there were not tomatoes in the original, but I had a leftover cup and I'm always in search of ways to add color and nutrition to the food I enjoy. As for all the rest, I seem to recall that coriander and cumin were among the spices used. But I can't even remember if it called for coconut milk. Regardless, I love my version and hope you will too. –The Blooming Platter
I doubled the recipe for curry and more than tripled the rice. I also considerably reduced the fat, halving the amount of oil and completely omitting the margarine. I added curry powder and MORE VEGETABLES: carrots, cauliflower and kale (or other greens) and curry powder. -LuAnn
Yield: 8-10 servings
Curried Pigeon Peas:
1 tablespoon canola oil (LuAnn reduced from 2 tablespoons)
2 tablespoons coriander seeds (or, in a pinch, 2 teaspoon of ground coriander)
2 tablespoons cumin seeds (or, in a pinch, 1 teaspoon of ground cumin)
1/4-1/2 teaspoon red pepper flakes
2 yellow onions, chopped
1 Tablespoon minced garlic (LuAnn increased from 2 teaspoons)
2 teaspoons curry powder (LuAnn added)
1 teaspoon turmeric
1 (15-ounce) can petite diced tomatoes, undrained
2 (13.5-ounce) cans coconut milk (not Cream of Coconut; I use "lite")
2 (15-ounce) cans pigeon peas, drained
2 large carrots, chopped or coarsely shredded
1/2 medium heat cauliflower, chopped or broken into small florets (chop stems)
1 cup shredded kale or other greens, optional
2-4 teaspoons vegan butter (I like Earth Balance) (LuAnn omitted altogether)
1/2 to 1 teaspoon sea salt (LuAnn changed from very vague mention, “go easy”)
Fresh minced cilantro, optional
Roasted cashews, optional
To make the curried peas, in a large skillet, preheat the oil to medium-high.
Add the coriander and cumin seeds; stir-fry just until fragrant, about 30 seconds.
Add the onion and garlic; sauté until the onions are tender.
Stir in the curry powder and turmeric until chili pepper, onion and garlic and saute until softened.
Stir in all of the remaining ingredients (except Garnish); reduce the heat to medium-low, cover, then cook, stirring occasionally, until the mixture has reduced by about one-third to one-half and has thickened.
Add salt to taste.
Serve hot curried peas over cooked Fragrant Rice.
Garnish curry with minced cilantro and cashews, if desired.
Loosely adapted by LuAnn from http://thebloomingplatter.blogspot.com. (LuAnn's ingredient changes indicated in parentheses; instructions rewritten).