Black Eyed Pea And Brown Lentil Pineapple Curry Recipes

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.

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.

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.