Delicious Black-Eyed Pea and Lentil Pineapple Curry Recipe
Welcome, my dear reader, to my kitchen where I am going to share a recipe that is close to my heart – Black Eyed Pea and Brown Lentil Pineapple Curry. Ah, the aroma that fills this room when I cook this delectable dish is simply irresistible!
This recipe is a perfect blend of several ingredients that will have your taste buds dancing. The tender black-eyed peas and brown lentils are cooked to perfection and mixed with a luscious blend of cinnamon, cumin, curry powder, turmeric, smooth cashew butter, and sweet pineapple juice. The flavors of this dish transport me to the amazing coastal cities of India and the Caribbean islands.
I created this recipe when I was experimenting in my kitchen, trying to come up with new ways to make legumes more palatable. This recipe was such a hit amongst my friends that they encouraged me to write it down and publish it for others to enjoy.
The Black Eyed Pea and Brown Lentil Pineapple Curry Recipe is an ideal vegan dish for all occasions – it can be served as a side dish or as a main course with some steaming jasmine rice or brown rice. It’s also gluten-free, making it perfect for those who have dietary restrictions.
So join me on this culinary journey and let us dive into the world of Black Eyed Pea and Brown Lentil Pineapple Curry Recipe. I promise you won’t regret it!
Why You’ll Love This Recipe
My dear readers, it is with great excitement that I share with you the recipe for a Black Eyed Pea and Brown Lentil Pineapple Curry that is sure to tantalize your taste buds and warm your hearts.
As an experienced chef, I have crafted this recipe with a perfect blend of spices including cinnamon, cumin, curry powder, and turmeric, that come together to create an incredibly aromatic dish. The combination of brown lentils and black-eyed peas rinsed with water brings a hearty texture to the dish which will leave you feeling satisfied and fulfilled.
What makes this dish stand out from other curries is the addition of pineapple juice and smooth cashew butter which brings a zesty kick and creamy texture to this delicious vegan meal. The flavourful mix of onion and olive oil marries perfectly with the black-eyed peas curry as well as the Lobia Masala (black beans curry), making each bite deliciously unforgettable.
For those who follow dietary restrictions, this gluten-free recipe will bring bliss to your taste buds without compromising on flavour. It pairs well with brown rice or quinoa for a healthy option or coconut rice for a lavish indulgence. Perhaps try it alongside roasted vegetables or collard greens for a real treat.
Let me assure you that this Black Eyed Pea and Brown Lentil Pineapple Curry is just what you need as we enter into the new year! It offers warmth, flavour and nutrition in every bite. Trust me when I say, once you try it, you won’t be able to get enough!
Ingredient List
Here is the list of bold and flavorful ingredients you will need to make this black-eyed pea and brown lentil pineapple curry recipe:
Vegetables and Legumes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups brown lentils, rinsed
- 1 cup black-eyed peas, rinsed
Spices and Seasonings
- 2 tsp olive oil
- 1 tsp cinnamon
- 1 tsp cumin
- 2 tbsp curry powder
- 1 tsp turmeric
Liquids and Sauces
- 3 cups water
- 2 tbsp smooth cashew butter
- 1 cup pineapple juice
- 1 can coconut milk
Sweeteners
- 1/2 cup brown sugar
- 2 tbsp white wine vinegar
Optional Ingredients for Serving or Variation
- Pineapple salsa (for serving)
- Brown rice (for serving)
- Quinoa (for serving)
- Collard greens or green beans (for serving)
With these high-quality ingredients, you can guarantee a burst of flavors every time.
The Recipe How-To
Now let’s dive into the exciting part: making the Black Eyed Pea and Brown Lentil Pineapple Curry. This recipe is quite easy to make, but its complexity of flavors might fool you. Here’s how you can make it.
Ingredients
- 2 cups cooked brown lentils
- 1 cup cooked black-eyed peas, rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup pineapple juice
- 1 can of coconut milk
- 2 Tbsp smooth cashew butter
- 2 Tbsp olive oil
- 2 Tbsp curry powder
- 1 Tsp turmeric
- 1 Tsp cumin
- ½ Tsp cinnamon
- Salt and pepper to taste
Instructions
Step 1: Prepare the Base
In a large pot, heat the olive oil on medium heat. Add the diced onion and sauté until translucent. Then, add the minced garlic, and sauté for another minute.
Step 2: Add the Flavor
Next, add together the bell pepper, curry powder, turmeric, cumin, cinnamon and salt and stir to combine. Cook this mixture for about 2 minutes.
Step 3: Add more Flavors
Pour in the pineapple juice and bring everything to a boil. Turn down the heat to low and let it simmer for about 15 minutes.
Step 4: Create a Smooth Sauce
To create a smooth sauce texture, transfer the mixture into a blender or food processor. Add coconut milk and cashew butter then blend until everything becomes smooth.
Step 5: Cook with Legumes
Return the creamy sauce back to the pot and add cooked brown lentils and black-eyed peas. Stir everything well then allow it to cook over medium heat for five minutes more.
Step 6: Final Touch
Adjust the seasoning by adding salt and pepper if necessary. Once done turn off the heat and allow everything to cool down slightly before serving your warm and flavorful Black Eyed Pea and Brown Lentil Pineapple Curry.
By now you’ve likely discovered that cooking Black Eyed Pea and Brown Lentil Pineapple Curry isn’t as challenging as you thought it would be. Once you have your ingredients measured out correctly using these instructions becomes much smoother – give this recipe a go when looking for inspiration in your kitchen!
Substitutions and Variations
There are plenty of substitutions and variations you can make to this recipe to fit your personal tastes or dietary restrictions. For instance, if you’re gluten-free or following a plant-based diet, you can easily swap out the brown rice for quinoa. Or, if you’re looking to add more protein to the dish, try substituting the black-eyed peas with black beans.
For those who prefer a spicier flavor profile, consider adding some cayenne pepper or chili flakes to the mix. Alternatively, if you’re not a fan of the warm spices like cinnamon, cumin or curry powder, feel free to leave them out altogether.
And don’t forget about the endless possibilities with toppings and sides! A bright pineapple salsa is a perfect complement to the curry’s bold flavors. Or pair it with some roasted vegetables like sweet potatoes or green beans for a hearty and nutritious meal.
The key is to experiment and make this recipe your own. Try incorporating different combinations of ingredients until you find the perfect match for your palate. Just remember to keep water on hand in case things get too intense!
Serving and Pairing
Now that your Black Eyed Pea and Brown Lentil Pineapple Curry is ready, it’s time to serve it up and enjoy its deliciousness. This homemade curry recipe is perfect for vegans, plant-based eaters, or those who desire a gluten-free dish.
To serve this curry, I recommend pairing it with some fragrant basmati rice or brown rice. The sturdy texture of brown rice gives you the benefit of eating healthy while still enjoying a hearty meal. To balance out the spicier notes of the curry, you can also add a dollop of cooling raita (yoghurt dip) as well.
For extra crunch and freshness on your plate, you can also add a side salad or steamed green beans. Collard greens are also an excellent choice here as their hearty leaves hold up well in this dish.
If you’re looking for a more substantial meal, try pairing this curry with some sweet potatoes or roasted vegetables. The sweetness of sweet potatoes helps to balance out the sour and spicy flavor notes of the curry. Additionally, roasted vegetables would not only provide plenty of nutrition but also an array of textures that complement the flavors.
When serving this dish at parties, I suggest topping it with a tangy pineapple salsa for an extra pop of flavor. This refreshing salsa made with fresh pineapples will contrast beautifully with the spicy nature of the curry.
Black Eyed Pea and Brown Lentil Pineapple Curry is perfect for preparing ahead, and it’s freezer-friendly too! So go ahead and make a big batch if you want 5 dinners for the week! Store it in an air-tight container in your fridge for up to 5 days or in your freezer for up to 3 months.
Make-Ahead, Storing and Reheating
Greetings, esteemed readers! I am pleased to offer you practical tips for your culinary journey with our delightful Black Eyed Pea and Brown Lentil Pineapple Curry Recipe. Or as we call it, the “Pineapple Curry Lobia Masala”. Whether you want to make this recipe in advance for your next dinner party or to store leftovers for another day, we have you covered.
First and foremost, let’s talk about preparing the dish in advance. If you’re short on time during the week, whip out your slow cooker or instant pot and let it do the magic for you. Cook the lentils and black-eyed peas till they’re tender, prepare the curry base and store them separately in airtight containers in the refrigerator for up to 2-3 days. When you’re ready, just reheat it on a low flame, mix them together and voila! Your Pineapple Curry Lobia Masala is ready in no time!
Now, let’s chat about how to store your pineapple curry. It’s best to transfer your leftovers into an airtight container and place them in the refrigerator within two hours of cooking. Stored properly, your curry can last up to 4-5 days in the refrigerator. But if you’re like me, though…you will be lucky if it lasts more than one!
When reheating our delicious curry recipe, you can simply microwave it until heated through if that’s convenient. But if you’re reheating large portions on a stove-top, I recommend adding a splash of water or coconut milk while stirring occasionally to avoid drying it out.
In summary, our Pineapple Curry Lobia Masala dish is perfect for meal prepping or keeping as delicious leftovers. With proper storage techniques in mind, your savory delight will stay fresh for multiple meals. Be sure to try out our Pineapple Salsa or even pair it alongside some brown rice or roasted vegetables – bringing vibrant flavors from around the world right into your very own kitchen!
Tips for Perfect Results
Making a delicious Black Eyed Pea and Brown Lentil Pineapple Curry requires some attention to detail. Follow these tips to achieve the best possible results.
First, always rinse the lentils and peas before cooking them to remove any impurities that might make their way into your dish. This not only ensures cleanliness, but also improves the texture of the curry.
When it comes to spices, feel free to experiment with different combinations to find what works best for you. That said, be careful not to overdo it: too little spices can make a curry bland, but too much can overpower the other flavors in your dish.
For best results, I recommend using coconut milk; it creates a creamy and decadent texture that pairs perfectly with the savory spices in the dish. If you prefer a lighter version of this curry recipe, use pineapple juice instead.
Another essential factor in making this dish is cooking time. Be patient as lentils and black-eyed peas need to be cooked for at least 30-40 minutes to become tender and flavorful. You can speed up the process by using an Instant Pot or slow cooker.
If you’re making this vegan black eyed peas recipe gluten-free, make sure your curry powder is also gluten-free.
Lastly, don’t forget about presentation! Garnish your Black Eyed Pea and Brown Lentil Pineapple Curry with fresh spinach leaves, chopped bell peppers or a dollop of smooth cashew butter if you desire. These additions will add even more flavor to this wonderful dish, making it look as good as it tastes!
Bottom Line
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In conclusion, this Black Eyed Pea and Brown Lentil Pineapple Curry Recipe is a must-try for anyone looking for a hearty and flavorful vegan meal. With its exotic blend of spices, creamy texture, and sweetness from the pineapple juice, it will take your taste buds on a journey to the Caribbean and India.
This recipe is not only delicious but also nutritious, as it is packed with protein, fiber, vitamins, and minerals from the lentils, black-eyed peas, and vegetables. It is also gluten-free and can be adapted to different dietary preferences and occasions.
Whether you are celebrating the New Year’s Day, hosting a dinner with friends and family, or looking for a cozy meal on a cold night, this pineapple curry will surely impress and satisfy you.
So what are you waiting for? Grab your pots and pans, set your Instant Pot or slow cooker, and let the aroma of cinnamon, cumin, turmeric, and curry powder fill your kitchen. I promise that your reward will be a bowl of warm and comforting curry that will make you feel happy and healthy.
Black Eyed Pea and Brown Lentil Pineapple Curry Recipe
Ingredients
- 3 tablespoons olive oil
- 1 onion
- 1 cup black-eyed peas
- 1 cup brown lentils
- 1/4 cup smooth cashew butter
- 1/2 cup water
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/3 cup water
- 2/3 cup canned pineapple chunk
Instructions
- 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.