Kamande and Carrot Curry with Fresh Coriander: A Hearty Delight

 

Introduction: When you have a batch of kamande (pigeon peas) and some fresh carrots on hand, you have the perfect opportunity to create a hearty and flavorful curry. In this blog post, we'll walk you through the process of making a Kamande and Carrot Curry with a generous sprinkle of fresh coriander for added aroma and taste. This dish brings together the earthy notes of kamande with the natural sweetness of carrots, all enveloped in a rich and aromatic curry sauce. Let's get started!

Ingredients:

• 1 cup kamande (pigeon peas), cooked and drained
• 2 cups carrots, diced
• 1 bunch fresh coriander, chopped
• 2 tablespoons cooking oil (olive, vegetable, or your choice)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt to taste
• Freshly ground black pepper to taste
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk

Instructions:

1. Prepare Your Ingredients:

• Start by peeling and dicing the carrots into bite-sized pieces.
• Thoroughly wash and finely chop the fresh coriander.
• If you haven't already, cook the kamande (pigeon peas) according to the package instructions. Once cooked, drain them and set them aside for later use.

2. Sauté the Aromatics:

• Heat up your chosen cooking oil in a large skillet or pan over medium heat.
• Add the cumin seeds and mustard seeds, allowing them to sizzle and pop for a few seconds.
• Introduce the minced garlic and finely chopped onions to the pan. Sauté them until the onions turn translucent with a hint of golden brown.

3. Add Carrots and Spices:

o   Toss in the diced carrots and sauté for about 5-7 minutes until they begin to soften.

o   Sprinkle the turmeric powder, red chili powder, ground coriander, and ground cumin over the carrots. Stir well to coat them evenly with the spices.

4. Craft the Curry Base:

• Incorporate the canned diced tomatoes, including their liquid, into the skillet. Stir thoroughly to blend.
• Allow this flavorful mixture to simmer for approximately 5 minutes, enabling the diverse flavors to harmonize and enhance the curry's depth.

4. Incorporate Kamande and Coconut Milk:

• Add the cooked kamande (pigeon peas) to the skillet. Stir to combine.
• Pour in the coconut milk and stir until the ingredients are well incorporated.

5. Season and Simmer:

• Season the curry with salt and freshly ground black pepper to taste.
• Cover the skillet and let the curry simmer on low heat for 15-20 minutes, or until the carrots are tender and the flavors have melded.

6. Serve and Garnish:

• Ladle the Kamande and Carrot Curry into bowls.
• Garnish generously with freshly chopped coriander leaves for a burst of flavor and visual appeal.

7. Enjoy Your Flavorful Kamande and Carrot Curry:

• Serve this delicious curry with steamed rice or warm, crusty bread for a wholesome and satisfying meal. It's perfect for sharing with family and friends.

Conclusion: 

Kamande and Carrot Curry with Fresh Coriander is a delightful and comforting dish that combines the earthy richness of kamande and the sweetness of carrots with the aromatic magic of fresh coriander. The creamy coconut milk and spice blend create a well-balanced and flavorful curry that's sure to become a household favorite. Give it a try, and savor the deliciousness of this homemade creation!

 

Add Carrots and Spices: