🥥🌱 Pigeon Peas in Coconut Milk

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A creamy and aromatic Zanzibari-style pigeon peas curry, cooked in coconut milk and spiced simply for a comforting, hearty dish. Commonly served for breakfast or lunch with mahamri, chapati, or rice.

📝 Ingredients:

  • 2 cups pigeon peas (mbaazi, fresh or frozen — or 1 can, rinsed)

  • 1½ cups thick coconut milk

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 small piece of ginger, grated (about ½ tsp)

  • 1 green chili, chopped (optional)

  • ½ teaspoon turmeric powder

  • Salt to taste

  • 1 tablespoon oil or ghee

  • Water as needed

  • Fresh coriander (dania) for garnish

👩🏽‍🍳 Instructions:

🔹 Step 1: Prepare the Peas

  1. If using dried pigeon peas, soak them overnight and boil until soft.

  2. If using fresh, frozen, or canned peas, boil lightly until tender, then drain and set aside.

🔹 Step 2: Cook the Base

  1. In a pot, heat oil or ghee over medium heat. Sauté the chopped onion until soft and golden.

  2. Add the garlic, ginger, and green chili. Cook for 1–2 minutes until fragrant.

  3. Stir in the turmeric and a little salt.

🔹 Step 3: Add Peas & Coconut Milk

  1. Add the pigeon peas and stir to coat in the spices.

  2. Pour in the coconut milk and bring to a gentle simmer. If it’s too thick, add a splash of water.

  3. Let it cook uncovered on low heat for 10–15 minutes, stirring occasionally.

🔹 Step 4: Finish

  1. Taste and adjust salt. Simmer until the coconut sauce thickens and the peas are soft and flavorful.

  2. Garnish with fresh chopped coriander before serving.

🍽️ Serving Suggestions:

  • 🫓 With Chapati – Soft flatbreads to scoop up the creamy peas.

  • 🍞 With Mahamri – A sweet, fluffy fried bread popular in Swahili breakfasts.

  • 🍚 With Rice – A comforting lunch or light dinner.

  • ☕ With Spiced Tea – A cozy combination for breakfast.

⏱️ Time Estimate:

  • Prep Time: 10–15 minutes

  • Cooking Time: 20–30 minutes

  • Total Time: ~40 minutes

👨‍👩‍👧‍👦 Servings:

  • Makes about 4 servings

💡 Tips:

  • For added flavor, use freshly squeezed coconut milk from grated coconut.

  • You can add a few curry leaves or a small cinnamon stick for extra aroma.

  • If using canned pigeon peas, rinse them well to remove excess brine.


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