Ambrevades au Curry (Pigeon Pea and Coconut Curry)

Ambrevades au Curry (Pigeon Pea and Coconut Curry) is a traditional Comorian recipe for a classic vegetarian curry of pigeon peas cooked in a spiced home-made coconut milk base with tomatoes and saffron. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Pigeon Pea and Coconut Curry (Ambrevades au Curry).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Bean Recipes Comoros Recipes

This dish is made with fresh podded pigeon peas. You can use dried, but you will need to soak them over night and then cook in unsalted water until tender. If you absolutely can't get pigeon peas then a blend of chickpeas and red lentils (4:1 blend) would make a reasonable substitute. For how to prepare coconut milk see this site's entry on how to make coconut milk

Ingredients:

500g of ambrevades (fresh pigeon peas)
2 large tomatoes
2 tsp ground cumin
pinch of black pepper
pinch of saffron threads
2 coconuts, grated (or 2 x 400g tins of coconut milk made up to 1l with water)
1 tsp sea salt
juice of 1 lemon

Method:

Grate the coconut, extract milk (about 1 litre) using the coconut milk recipe. Except that in this case, when mixing the grated coconut and water add in the cumin, pepper, saffron and salt. Bring to a simmer and cook for 20 minutes before cooling and straining.

Pour 1 of the resultant spiced coconut milk into a pan and set over medium heat add pigeon peas when milk starts to boil. Cook for 10 minutes then mix in the lemon juice.

Serve accompanied by white rice.