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4 Serves
73 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
396 µg / 400 µgCalcium
147 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
216 mg / 420 mgPhosphorus
485 mg / 1,250 mgPotassium
1645 mg / 4,700 mgSodium
616 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
17 g / 28 gSugar
8 g / 50 gSaturated Fat
44 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Heat the coconut oil in a large heavy-bottomed pot over medium heat.
Sauté the diced onion and minced garlic in the pot until softened and fragrant.
Add the pigeon peas to the pot and stir to coat them with the aromatics.
Pour in the coconut milk, bring the mixture to a gentle simmer, and cook until the sauce thickens and the peas are tender.
Season the dish with salt and black pepper to taste, then serve hot.
32
g126
g49
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Burmese
Egyptian