Black Eyed Pea And Brown Lentil Pineapple Curry Recipes

BLACK EYED PEAS CURRY RECIPE

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.

BLACK EYED PEA AND BROWN LENTIL PINEAPPLE CURRY

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"

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.

FIJIAN PORK & PINEAPPLE CURRY

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.

MALAY PINEAPPLE CURRY (PAJRI NENAS)

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.