Black Eyed Pea And Brown Lentil Pineapple Curry Recipes

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BLACK EYED PEAS CURRY RECIPE



Black Eyed Peas Curry Recipe image

Black Eyed Peas Curry Recipe is rich, healthy, and very tasteful. Making it in an instant pot makes it super convenient and thus a perfect choice for lunch and dinner. Black-eyed peas curry offer flavor and nutrients. Serve it instantly or store it for later use; either way, it is tasteful and a great dish. This is easy to prepare Black Eyed Peas Curry Recipe that is so simple yet flavorful. It melts in your mouth with the warming spices and it is very hearty, perfect to serve on a chilly night. Both stovetop and 'no soaking' Instant Pot versions are...

Provided by Michelle Blackwood, RN

Categories     Entrée

Time 30m

Number Of Ingredients 14

2 tablespoons coconut oil or vegetable broth for sauteing
1 small onion chopped
3 cloves garlic minced
2 green onions chopped
1 teaspoon ginger grated
1 medium tomato chopped
1/2 teaspoon dried thyme
2 tablespoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 cup dried black eyed peas soaked for 4 hours
2 1/2 cups vegetable broth
1/2 teaspoon salt or to taste
1/4 teaspoon Cayenne pepper (optional)

Steps:

  • Skip if using the 'no-soak method' in Instant Pot. (Instructions following) Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). Soak for at least 4 hours or overnight.
  • The following morning, drained water using a colander and rinse beans thoroughly.
  • Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for about 1 hour until beans are tender. Reserve 21/2 cups of liquid from the cooked beans or substitute with 2 1/2 cups vegetable broth.
  • In a medium saucepan, heat oil or vegetable broth over medium heat and add onion, garlic, green onions, ginger, and saute until onion is softened, stirring frequently, for about 3 minutes.
  • Add tomato and thyme, curry powder, turmeric, cumin, cayenne and cook until fragrant. Add black eye peas along with the reserved liquid and stir. Bring to boil over medium-high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring.
  • Wash and drain black-eyed peas and set aside. Remove the lid of the Instant Pot and press the sauté button. Heat oil and add onion, garlic, spring onion, ginger. and saute until onion is soft about 3 minutes.
  • Add tomato and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook until fragrant. Add black eye peas along with vegetable broth and stir.
  • Turn off saute mode, cover the Instant Pot, close the pressure valve by turning the vent on sealing and press Manual Mode(High Pressure) for 20 minutes. Allow naturally manual release for 10 minutes, then release vent to release remaining pressure. The pin will drop so you can open the lid. Check seasoning and serve.

Nutrition Facts : Calories 205, Carbohydrate 30, Fat 8, Protein 13

BLACK EYED PEA AND BROWN LENTIL PINEAPPLE CURRY



Black Eyed Pea and Brown Lentil Pineapple Curry image

Make and share this Black Eyed Pea and Brown Lentil Pineapple Curry recipe from Food.com.

Provided by imarock

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 onion
1 cup black-eyed peas
1 cup brown lentils
1/4 cup smooth cashew butter
1/2 cup water
1/2 teaspoon turmeric
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/3 cup water
2/3 cup canned pineapple chunk

Steps:

  • In advance prepare the cashew butter. Put it in a bowl and slowly add water to it while mixing.
  • The cashew butter should be getting thinner and whiter. Do this until it becomes the consistency of syrup.
  • Cook lentils in 1 cup and 1/4 water (in the pressure cooker).
  • Separately cook the beans in 2 cups of water (in the pressure cooker).
  • Then, chop the onion into small pieces.
  • Place olive oil in a clean pot with the spices and turn on the heat.
  • Stir mixture until fragrant and hot.
  • Add onion and stir until the pieces are translucent.
  • Add the cooked beans and lentils and 1/3 cup of water.
  • Add the diluted cashew butter and stir.
  • When hot add the chunks of pineapple and serve.

THAI PRAWN AND PINEAPPLE CURRY, "KAENG KHUA SAPAROT"



Thai Prawn And Pineapple Curry,

This I have to make yet. Found it at the ImportFood.com sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!

Provided by Rita1652

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
2 tablespoons chopped tomatoes
2 cups coconut milk
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
16 prawns, about 3 inches long
2 -3 kaffir lime leaves, shredded
1 tablespoon Thai red chili pepper, slivered
15 fresh basil leaves

Steps:

  • Peel, devein, and behead the shrimp, leaving only the small tail shells on.
  • Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
  • You want 2 tablespoons of chopped tomatoes.
  • In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
  • Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
  • Stir to combine fully.
  • Add the prawns and cook until they turn slightly pink and opaque.
  • Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
  • Transfer to a serving dish and serve with steamed Thai jasmine rice.

Nutrition Facts : Calories 271.9, Fat 24.4, SaturatedFat 21.4, Cholesterol 30.2, Sodium 1564.9, Carbohydrate 10.6, Fiber 0.7, Sugar 5, Protein 6.9

FIJIAN PORK & PINEAPPLE CURRY



Fijian Pork & Pineapple Curry image

Make and share this Fijian Pork & Pineapple Curry recipe from Food.com.

Provided by Kitchen__Princess

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6

400 g lean diced pork
1 tablespoon red curry paste
400 ml coconut milk
1/2 cup fresh pineapple (or tinned pineapple, diced)
1 red capsicum, diced
2 tablespoons roast cashew nuts, to serve

Steps:

  • Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
  • Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine.
  • Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender.
  • Served on mashed kumara or steamed rice and top with a few roast cashew nuts.
  • Serves 2.

Nutrition Facts : Calories 922.2, Fat 68.5, SaturatedFat 45.9, Cholesterol 168, Sodium 230, Carbohydrate 19.3, Fiber 2.2, Sugar 7.3, Protein 62.1

MALAY PINEAPPLE CURRY (PAJRI NENAS)



Malay Pineapple Curry (Pajri Nenas) image

This is one of my favourite cuisine. It taste delicious due to sweet and sour pineapple flavour and curry mixture. Serve on a bed of hot plain rice, malay style fried fish or chicken, salted fried fish or hard boiled salted egg and SAMBAL BELACAN .

Provided by ida ku zaifah

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 medium ripe pineapple, peeled quartered and sliced into 1cm thickness
3 -4 tablespoons chicken curry powder, mixed with
1/2 cup water
3 small onions, crushed
2 garlic cloves, crushed
2 cm ginger, crushed
10 curry leaves
1/4 cup dried shrimp
1 cinnamon stick
1 star anise
3 cloves
1 cup coconut milk
3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
1 cup water
1/2 cup cooking oil
salt
3 tablespoons sugar

Steps:

  • Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.
  • Add curry paste and dried shrimp and continue frying for few min, add water if too thick.
  • Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.
  • Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

Nutrition Facts : Calories 414.3, Fat 26.3, SaturatedFat 10, Sodium 21.9, Carbohydrate 46, Fiber 1.8, Sugar 40.6, Protein 1.4

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