- You can still get dried peas and beans for around a dollar a pound, and they provide good protein, minerals and vitamins for a delicious vegan meal. I cook the peas in a pressure cooker, but to cook in a pot, they should be soaked for at least 4 hours, then simmered for 60-90 minutes.
- 1 c whole dry green peas
- 3 c water
- 2 Tbsp coconut oil
- 1/2 medium onion, chopped
- 2 ribs celery, chopped
- 1 medium sweet potato, peeled, finely chopped (1/4-inch bits)
- 2 cloves garlic, minced
- 1/2 inch knob ginger root, minced
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 large tomato, finely chopped
- 1 c whole coconut milk
- 1 /2 tsp cayenne
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1/4 tsp salt (or to taste)
- 1/3 c whole cashews
- Place whole dry peas in a sieve; rinse and sort carefully. Transfer to pressure cooker and add the 3 cups of water. Uncovered, bring to boil. Turn off heat and cover with pressure lid and valve. Allow to stand 30 minutes to soften.
- Put pressure cooker back on medium heat and cook peas until the valve jiggles. Turn down heat to a slow jiggle, and cook 20 minutes. Place pressure cooker under cold water until pressure releases. Uncover and set aside.
- In a large heavy pot over medium heat, warm the coconut oil. Add onion, celery and sweet potato; saute 5 minutes.
- Add garlic, ginger, cumin seeds and mustard seeds; saute another minute.
- Stir in tomato, coconut milk, cayenne, turmeric, coriander and salt. Using a slotted spoon, add the cooked peas. Also add as much of the pea-cooking liquid as you need to have a good consistency. Bring to simmer, reduce heat, cover, and simmer 5 minutes.
- Serve hot with a sprinkle of cashews.