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Ambravadz o Curry
Pigeon Pea Curry
A flavorful and aromatic curry made with pigeon peas, simmered in a rich coconut milk base with a blend of traditional Comorian spices. This dish is often served with rice, showcasing the islands' staple ingredients and culinary influences.
ð§ ææ
- 200 g Dried pigeon peas(soaked overnight)
- 400 ml Coconut milk
- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 3 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Ground cardamom
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 2 medium Tomatoes(chopped)
- to taste Salt
- for garnish Fresh cilantro
ðšâð³ äœãæ¹
- 1
Drain the soaked pigeon peas and rinse them.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 4
Stir in the ground cardamom, cumin, and turmeric. Cook for about 30 seconds, stirring constantly.
- 5
Add the chopped tomatoes and cook until they begin to break down, about 5 minutes.
- 6
Add the drained pigeon peas and coconut milk to the pot. Stir well to combine.
- 7
Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the pigeon peas are tender. Stir occasionally.
- 8
Season with salt to taste. If the curry is too thick, add a little more coconut milk or water.
- 9
Garnish with fresh cilantro and serve hot with rice.
ð¡ ããã®ã³ã
- âEnsure pigeon peas are soaked overnight to reduce cooking time.
- âAdjust the amount of spices to your preference.
- âFor a spicier curry, add a chopped chili pepper along with the tomatoes.
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- Add other vegetables like diced bell peppers or spinach in the last 10 minutes of cooking.
- Serve with a side of grilled fish or chicken.