Entree: Malawi – Pigeon Peas Curry (A Malawian-style spiced curry of pigeon peas simmered in tomato and coconut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 green chilies, sliced (optional)
- 1 tbsp (8 g) curry powder
- 1 tsp (3 g) ground cumin
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) paprika
- 1 (14 oz) can diced tomatoes, approx. 400 g
- 1 cup (240 ml) coconut milk
- 2 cups (480 g) cooked pigeon peas (or 1 (14 oz) can drained)
- 1 medium potato, diced (optional)
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Cooked rice or nsima for serving

Instructions

1. Heat the oil in a wide skillet or saucepan over medium heat. Add the chopped onion and cook until soft and golden, about 8–10 minutes.
2. Add the garlic, ginger, and sliced green chilies and cook 1–2 minutes until fragrant. Stir in the curry powder, cumin, turmeric, and paprika and toast the spices for 30 seconds.
3. Add the diced tomatoes and simmer 5 minutes to break down and concentrate flavors. Pour in the coconut milk and bring to a gentle simmer.
4. Add the cooked pigeon peas and diced potato if using. Simmer uncovered for 15–20 minutes until the potatoes are tender and the curry has thickened. Stir occasionally.
5. Season with salt and lemon juice, adjust spices to taste, and remove from heat. Garnish with chopped cilantro and serve hot with rice or nsima.