Mbaazi (Pigeon Peas in Coconut Curry)

Ingredients

• 1 cup Pigeon Peas
• 1 can Coconut Milk
• 2 medium Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Curry Powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1 tablespoon Vegetable Oil

Instructions

1. 1The night before or at least 4 hours ahead, place the 1 cup of Pigeon Peas in a bowl and cover with plenty of water. Let them soak.
2. 2Drain and rinse the soaked 1 cup of Pigeon Peas. Peel and cut the 2 medium Potatoes into 1-inch cubes. Peel and finely dice the 1 medium Onion.
3. 3Mince the 2 cloves of Garlic until very fine. Grate the 1 teaspoon of Ginger.
4. 4Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 tablespoon of Vegetable Oil. Once the oil is shimmering, add the diced 1 medium Onion and cook, stirring often, for 5-7 minutes, or until the onion is soft and translucent.
5. 5Add the minced 2 cloves of Garlic and grated 1 teaspoon of Ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Stir in the 1 tablespoon of Curry Powder and 1/2 teaspoon of Turmeric. Cook, stirring constantly, for 1 minute until the spices are fragrant.
7. 7Add the drained and rinsed 1 cup of Pigeon Peas, the 2 medium Potatoes (cut into 1-inch cubes), and the 1 can of Coconut Milk to the pot. Stir everything together.
8. 8Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes. Stir occasionally. The dish is ready when the pigeon peas and potatoes are tender when pierced with a fork.
9. 9Stir in the 1/2 teaspoon of Salt. Taste and add more salt if needed. Serve the Mbaazi hot.

Related Guides