1 hr 30 mins
1 hr 20 mins
Posted for ZWT. I haven't made it yet so the yield and time are a guesstimate. Soaking time on peas not included. Be sure to wear gloves when working with the hot pepper. Be careful changing the servings on this recipe, it might get confusing since I had to refer to specific amounts in the directions :)
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Units: US | Metric
- 1 lb dried black-eyed peas or 1 lb pigeon peas
- water, to cover peas
- 1/4 cup unsweetened coconut milk
- 1/2 cup water (or more)
- oil, for saute (preferably coconut oil)
- 1 -2 onion, chopped
- 1 hot green chili pepper, seeded and chopped
- 1 teaspoon curry powder
- 1/2 cup unsweetened coconut milk
- 1/4 cup water
- salt, to taste
- 1Wash, soak and rinse the peas per package instructions.
- 2In a large pot, combine peas and just enough water to cover. Bring to a boil. Reduce heat, cover and simmer until the peas begin to become tender and most of the water is absorbed.
- 3Stir in 1/4 c coconut milk and 1/2 c water. Continue to simmer over low heat, adding additional water as needed to prevent the peas from becoming dry.
- 4Meanwhile, heat oil in separate skillet, add curry powder and stir for a minute. Fry the onion and chile pepper until tender.
- 5Add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat.
- 6Add the remaining coconut milk and water, cover and turn to simmer. Cook 5-10 minutes longer, stirring occassionaly. Season to taste, serve with rice or Chapati (unleavened bread).
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Nutritional Facts for Swahili Black-Eyed Peas in Coconut Milk
Serving Size: 1 (119 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 321.6
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 5.6 g
- Cholesterol 0.0 mg
- Sodium 17.6 mg
- Total Carbohydrate 48.9 g
- Dietary Fiber 8.5 g
- Sugars 6.4 g
- Protein 18.7 g