fitveggielife

Pigeon peas, my Jamaican dad’s sister (my aunt) served these babies up for us when we were there in July in the Jamaican dish rice and peas. I had bought two cans of pigeon peas in coconut milk, while we were in Jersey. Plans to use them for my own rendering of the dish when we got home in August (which I used one can for). I had one can left to make standard rice and peas but winter is upon us, I’m high as a kite and hungry for something more. So they found their way into my improv 1+1 Bean Curry.

And the second bean of the night: butter beans. I saw a delicious butter bean dip-type dish on Pinterest with a slow-mo of some rustic bread gliding through a delicious thick and creamy sauce with butter beans making my tastebuds salivate. So, I bought some.

And here we are, a pantry with slim pickin’s, but mama didn’t raise no bitch.

Butter beans and pigeon peas with curry and coconut milk. It’s gonna bang.

This dish is vegan.

It is NOT a dry slab of ground beef that’s been over-cooked and under-seasoned…I had that not too long ago and it made me sad cause I never eat meat and that was such a sad execution of a meat dish. I hate to say it.

Anyways–I’m talkin’ Curry. I’m talkin’ Turmeric. Cumin.

I used chunky chat masala seasoning from a green box. I used this instead of the curry powder from the recipe I was referencing for curry butter beans, and I figured this would be a near swap… despite being proven wrong cause that spice blend has enough spices for the dish without my addition BUT I did what I did and added what I have listed below.

I was scared at first cause the flavor is really packed in there and punches your tastebuds, but after acclimation I was pleasantly surprised by the powerful taste.

The chunky chat masala contains white salt, mango powder, black salt, cumin, coriander, melon musk, pepper, mint, ginger, and some other spices… and I still added the turmeric and cumin–I mean I’m not kidding it’s like “hi I’m here”. A mistake, but I’m not unhappy about it and now I’m sharing it cause my brother’s girlfriend said it was fucking delicious, so that’s two people who think it’s good, there’s gotta be more.

I’m tired of running my metaphorical mouth, I need to get through writing this before I lose interest.

Ingredients:

• 1 cup basmati rice, or rice of choice, prepared according to package.
• 1 shallot, diced
• 1/4 c neutral oil
• 2 cloves garlic, minced
• 1/2 medium onion, diced–I used white
• 1/2 jalapeno, minced
• 1 tbsp ginger paste, or 1 inch fresh ginger minced or grated or however you get it into small little bits
• 2 tbsp chunky chat masala seasoning OR curry powder *see *note
• 1 tsp turmeric
• 1 tsp cumin
• 1 c spinach
• 1 can butter beans, rinsed and drained
• 1 can pigeon peas in coconut milk
• 3/4-1 can coconut milk
• white ginger balsamic vinegar from Patricia & Paul, **see **note
• 1/2 can of roasted tomatoes
• Pepper to taste at the end
• cilantro, for garnish
• lime, for garnish

Instructions:

Prepare fried shallot topping:

1/4 c oil

1 shallot

Heat oil in a small frying pan over medium-ish heat, once jumpy (you can test a piece of shallot to see if it sizzzles), add your shallots to their cozy, warm oil bath for 5-7 minutes until their golden brown. Spoon off and set aside on a plate covered with a paper towel to drain excess oil.

2 Bean Curry:

In a large, medium.. deep?… sauce/frying pan?–Sauté pan!, add 2 tablespoons of oil over medium heat. Once heated, saute onion and garlic for about 7-9 minutes, add jalapeni and ginger paste. Stir and cook for about 1-2 minutes, until the jalapeno is bright green.

Stir in spices, and cook together, stirring, for 2-3 minutes. Add coconut milk and pigeon peas in coconut milk, stirring until the spices and milk have melded. Melded. What a weird word. TASTE. Does it taste fucking crazy?! You’re on the right track. If you didn’t dump all of the coconut milk in, see if you wanna add more here.

Bring this to a simmer.

If you have some sort of specialty vinegar you wanna experiment with, now’s your chance. This is when I added my white balsamic vinegar, if you don’t have this I’m guessing you can sub with balsamic vinegar? Rice vinegar? White or apple cider vinegar? I know each of these will taste different so do what you can, or just plain sugar, this it to balance out the karate kick of spices… maybe tone it down, I don’t fuckin’ know.

Once simmering again, add butter beans and roasted tomatoes. Now you’re gonna let the pot sit for 20-25 minutes, you can stir or you don’t have to if your flame isn’t above a 4, or even low if you’ve got one of those oven’s that don’t care what number you’re on it’s on high. Just be smart I guess, medium-low heat.

The Finale

Add spinach, cook it down and stir for a few minutes. Taste. What do you think? More spices? Lime? Salt? Honey? Tamarind paste? The world is yours. Serve with the prepared basmati rice and top with crispy shallots, and cilantro and lime I hope you love it.

*Note

I didn’t try it with the curry powder but I don’t see why it wouldn’t be just as good? Please comment if you try it!

**Note

Stumbled into this store, Patricia & Paul’s in New Jersey as I was spending some quality time alone after being stuck in a motorhome with my parents. I know, I know, but I’m sure they felt the same about moody me. Anyways! I went and explored some little corner of New Jersey and found the olive oil and vinegar store and had a great time tasting olive oils. I learned a lot. I tell good story.