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:

• Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.

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.

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.