Embark on a culinary journey with our tantalizing recipe for Black Eyed Pea and Brown Lentil Pineapple Curry, a delightful symphony of flavors and textures. This vibrant dish combines the earthy nuttiness of black-eyed peas, the mild heartiness of brown lentils, and the sweet tanginess of pineapple, creating a harmonious balance that will tantalize your taste buds. Immersed in a luscious coconut milk-based curry sauce, infused with aromatic spices, this dish is a celebration of culinary creativity that showcases the versatility of plant-based ingredients.
Here are our top 6 tried and tested recipes!
JAMAICAN BLACK-EYED PEA CURRY
This Jamaican black-eyed pea curry is so delicious. It's creamy, bursting with flavor, hearty, healthy and super easy to make. It's naturally gluten free and vegan. A must make recipe!
Provided by Eva
Number Of Ingredients 13
Steps:
- Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
- Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
- Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.
Nutrition Facts : Calories 217 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 618 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CARIBBEAN CURRIED PEAS (LENTILS)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
Provided by Liz and Sylvan
Categories Side Dish Curry Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g
BLACK EYED PEA AND BROWN LENTIL PINEAPPLE CURRY
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
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.
BLACK-EYED PEA CURRY
Provided by Chitra Joshi
Categories Bean Potato Side Vegetarian Summer Bon Appétit Texas
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain. Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add curry powder and stir until fragrant, about 1 minute. Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet. Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)
- Transfer curry to large bowl. Garnish with chopped cilantro and serve.
CURRIED BLACK-EYED PEAS
Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
Provided by Karina Rivera
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
- Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
- Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
- Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.
EASIEST BLACK EYED PEA AND LENTIL SOUP
Make and share this Easiest Black Eyed Pea and Lentil Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except salt and pepper in slow cooker.
- Cover and cook on low 6-8 hours.
- Discard bay leaf. Season to taste with salt and pepper.
Nutrition Facts : Calories 262.8, Fat 1, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 46.6, Fiber 18.3, Sugar 5.2, Protein 18.2
Tips:
- Use fresh ingredients: Fresh pineapple, black-eyed peas, and brown lentils will give your curry the best flavor.
- Don't be afraid to adjust the spices: This recipe is a good starting point, but you can add more or less of any spice to suit your taste.
- Serve with your favorite sides: This curry is delicious with rice, quinoa, or naan bread.
- Make ahead: This curry can be made ahead of time and reheated when you're ready to serve.
Conclusion:
This Black-Eyed Pea and Brown Lentil Pineapple Curry is a delicious and healthy vegan meal that's perfect for a weeknight dinner. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a healthy and flavorful vegan meal, give this curry a try. You won't be disappointed!
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