Servings: 6 | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 2 tbsp vegetable oil
- 2 cloves garlic, crushed
- 2 tbsp Cool Runnings curry powder
- 2 cups cooked Cool Runnings pigeon peas
- ½ cup diced carrots
- ½ cup diced potatoes
- ¼ cup chopped pimento or sweet peppers
- ½ cup chopped onion
- ½ cup chopped tomatoes
- ½ tsp brown sugar
- 1 tsp salt
- Hot pepper, to taste
- 1 cup water or vegetable broth, plus more as needed
Directions
1. Heat vegetable oil in a pan over medium heat. Add mustard seeds and fry until they begin to burst, about 1 minute.
2. Add cubed potatoes and fry for 1 minute.
3. Add a small amount of water and cook the potatoes over medium heat until they are almost tender, about 10 to 12 minutes.
4. Add sliced tomatoes, pigeon peas, crushed ginger, turmeric powder, chili powder, sugar, salt, and hot pepper to taste.
5. Reduce heat to low and cook for an additional 10 to 15 minutes, or until the tomatoes become pulpy and the vegetables are fully cooked.
6. Serve hot.