Because of the huge influence India has had on the island, Trinidad is home to some of the best vegetarian curries, say Craig and Shaun McAnuff — and you get that with this particular dish.
We’ve added mango chutney, spinach and okra for that HUGE flavor! It’s best to soak the peas for a few hours (or overnight) to allow them to expand a bit, but that’s not necessary if you’re short on time.
Serves four people
- 350g split dried peas
- 1.7 liters of water
- 1 onion, finely chopped
- 1 skullcap pepper, seeded and finely chopped
- 2 tablespoons ground turmeric
- 1 teaspoon ground dill
- 1 teaspoon ground pimento (allspice)
- 1 tbsp mango chutney, plus extra to serve
- a handful of spinach
- 3 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 1 tablespoon fennel seeds
- 2 bay leaves
- 8 okra, sliced lengthwise
- salt and freshly ground black pepper
- First, wash and drain the split peas two or three times, until the water is clear. Put them in a large pot with water and bring to a boil.
- Now, season with onion, scotch bonnet, turmeric, cumin, chili, mango chutney, salt and black pepper to taste. Simmer for 40 minutes until beans are tender.
- Use a stick blender to blend until smooth but not completely smooth. Add salt and black pepper to taste, stir until the water spinach wilts, turn off the heat and let stand – the liquid will soak into the beans and thicken. Add a little hot water if it needs loosening.
- Heat oil in a pan, add garlic, cumin seeds and bay leaves. Fry for 3-4 minutes until sizzling and fragrant, being careful not to burn, then add the curry.
- In the same pan, sauté the sliced okra and serve alongside the curry, with rice and flatbread.
- Serve with mango chili sauce and spicy chili sauce.
Taken from Natural Flava by Craig and Shaun McAnuff, published by Bloomsbury Press (UK) for £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
https://www.theweek.co.uk/arts-life/food-drink/955997/recipe-of-the-week-trini-split-pea-dhal-with-spinach-and-okra Recipe of the week: Trini split peas with spinach and okra