Jamaican Curry Gungo Peas (Curry Pigeon Peas)

6 standard portions

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Ingredients

• 1 pack of butternut squash noodles (or spiralise 1 butternut into noodles (see post))
• 2 tbsp olive oil ((28g))
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 2 scallion (sliced)
• 1 inch of ginger (grated)
• 1 large carrot (chopped)
• ½ cup of mushroom ((48g) halved (optional))
• 1 cho cho (christophene/chayote peeled and chopped)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 2 tbsp of tomato puree ((32g))
• 2 tbsp of curry powder ((12g) see post for link)
• 1 tsp paprika ((2g))
• 6 sprigs of fresh thyme
• 14 oz of coconut milk ((400ml))
• 2 can of gungo peas ((626g)drained (or use 1½ cups of cooked gungo peas))
• ¼ scotch bonnet (or to spice preference) (or ¼ of chilli flakes/powder)
• 1 tsp of pink salt ((6g) use more if desired (to taste))
• 1 tsp black pepper ((2g))

Method

1. Skip to step 3 if you aren't making the noodles. Peel the butternut squash and cut off the bulbous end (you won't be needing that bit).
2. Cut the other end of the butternut squash in half.
3. Fix each piece onto the spiraliser and turn to create noodles.
4. On medium heat, add the olive oil and saute the onion, garlic, scallion and ginger until soft and translucent.
5. Add the carrots, mushroom, cho cho and bell peppers, stir and cook for 5 minutes.
6. Season the vegetables with the tomato paste, curry powder, paprika, thyme, chilli/scotch bonnet, black pepper and pink salt.
7. Add the gungo peas and pour in the coconut milk.
8. Bring the pan to a rolling boil then reduce, cover and simmer for 20-30 minutes or until the curry thickens.
9. As the curry is cooking bring a pan of water to the boil and add the butternut squash noodles.
10. Add a splash of oil to the pan and additional mild seasoning - pink salt, ground onion/pepper etc..
11. Cook the noodles for 10 minutes or until they begin to soften.
12. Once cooked, drain off the noodles and serve with the curry (remember to taste test and adjust seasoning i.e pink salt, black pepper etc.. accordingly).