Coconut-Simmered Pigeon Peas with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing Kenyan-inspired stew combining tender pigeon peas simmered in creamy coconut milk with fresh spinach. This african-inspired vegan ready in about 70 minutes pairs dried pigeon peas, soaked and drained, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 60 min Serves 4 African cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 cup soaked and drained dried pigeon peas and 3 cups water in a large pot. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes or until peas are tender.
  2. Step 2: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
  3. Step 3: Stir in 1/2 tsp turmeric powder and cook for 1 minute until fragrant.
  4. Step 4: Add the sautéed onion mixture to the cooked pigeon peas along with 1 cup coconut milk, 1 tsp salt, and 1/4 tsp black pepper. Simmer together for 10 minutes to blend flavors.
  5. Step 5: Add 4 cups chopped fresh spinach, stirring until wilted and tender, about 3 minutes. Adjust seasoning as needed and serve warm with ugali or rice.

Frequently asked questions

How long does Coconut-Simmered Pigeon Peas with Spinach take to make?

Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Simmered Pigeon Peas with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Coconut-Simmered Pigeon Peas with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Simmered Pigeon Peas with Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Simmered Pigeon Peas with Spinach?

African vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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