4 oz pigeon peas (that’s about a 1/3 of a normal can)
2 1/2 cups of vegetable stock.
2 sprigs of fresh thyme
1 tbsp fresh cilantro leaves chopped.
1-2 oz coconut cream (liquid or solid)
2.5 ml / 1/2 tsp ground cinnamon
Melt the butter or margarine in a large saucepan and saute the onion and garlic for a few minutes until the onion is soft. Cook the onion a bit before adding the garlic, garlic is know to burn fast and become very bitter.
Stir in the carrots, pumpkin, squash, pigeon peas, stock and thyme at this point. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Add the coriander, coconut, cinnamon, hot pepper and salt (to taste). Simmer until the vegetables are tender and the sauce is reduced and thick (agin to your liking.. I like mine thick) . Serve hot… garnish with coriander.
Its a beautiful life in my quest for endless summer, good times with friends and my obsession with decorating our homes. Being a hostess to friends and family is my passion. Everyday I can move furniture, paint a wall or craft something to be more beautiful is another fabulous day at the beach.
Peace, Love and Champagne!