Pigeon Peas with Coconut

== Ingredients ==
* 1 lb pigeon peas (dried), cleaned, soaked, and rinsed
* 1 – 2 cups each of "thick" and "thin" coconut milk
* 2 – 3 tbsp oil
* 1 – 2 onions, chopped
* 1 hot green chile pepper, cleaned and chopped
* 1 tsp curry powder or turmeric
* salt, to taste
== Directions ==
# In a large pot, combine pigeon 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.
# Stir in the thin coconut milk, continue to simmer over low heat.
# Add more water as necessary to prevent the peas from becoming dry.
# While peas are simmering: heat a few tablespoons of oil in a skillet.
# Add the curry powder to the oil and stir for a minute.
# Fry the onion and chile pepper until they are tender.
# Combine the peas and onion-chile mixture; continue to simmer until peas are tender enough to eat.
# Add the thick coconut milk and simmer on the lowest possible heat for 5 – 10 minutes, stirring occasionally.
# Serve with boiled rice.
Category:Chile pepper Recipes
Category:Coconut milk Recipes
Category:Congolese Vegetarian
Category:Curry Recipes
Category:Onion Recipes
Category:Pigeon pea Recipes
Category:Recipes that need photos
Category:Rice Recipes