Black Eyed Pea And Brown Lentil Pineapple Curry – a delicious recipe with olive oil, onion, black-eyed peas, brown lentils, butter, water. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In advance prepare the cashew butter. Put it in a bowl and slowly add water to it while mixing.
2
The cashew butter should be getting thinner and whiter. Do this until it becomes the consistency of syrup.
3
Cook lentils in 1 cup and 1/4 water (in the pressure cooker).
4
Separately cook the beans in 2 cups of water (in the pressure cooker).
5
Then, chop the onion into small pieces.
6
Place olive oil in a clean pot with the spices and turn on the heat.
7
Stir mixture until fragrant and hot.
8
Add onion and stir until the pieces are translucent.
9
Add the cooked beans and lentils and 1/3 cup of water.
10
Add the diluted cashew butter and stir.
11
When hot add the chunks of pineapple and serve.
341
kcal
Calories
23
g
Fat
27
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, 1 cup black-eyed peas, 1 cup brown lentils, and more.
Yes, Black Eyed Pea And Brown Lentil Pineapple Curry falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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