Pigeon Peas Curry with Ginger and Turmeric

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

A fragrant, slow-simmered curry featuring tender pigeon peas, fresh ginger, and aromatic spices that pairs perfectly with steamed rice. This indian-inspired vegetarian ready in about 50 minutes pairs dried pigeon peas, large, finely chopped onion, medium, finely chopped tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and let sizzle for 30 seconds until fragrant.
  2. Step 2: Add 1 large onion (finely chopped) and sauté until golden brown, about 5 minutes.
  3. Step 3: Add 2 medium tomatoes (finely chopped), 1-inch fresh ginger (grated), and 2 garlic cloves (minced). Cook for 5 minutes until tomatoes soften and oil separates.
  4. Step 4: Stir in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp salt. Cook for 1 minute until aromatic.
  5. Step 5: Add 1 cup soaked and drained dried pigeon peas and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until peas are tender.
  6. Step 6: Uncover and cook for 5 more minutes to thicken. Stir in 2 tbsp fresh cilantro and serve hot.

Frequently asked questions

How long does Pigeon Peas Curry with Ginger and Turmeric take to make?

Total time is about 50 minutes (20 min prep + 30 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 Pigeon Peas Curry with Ginger and Turmeric?

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 dried pigeon peas from drying out.

Can I substitute ingredients in Pigeon Peas Curry with Ginger and Turmeric?

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 Pigeon Peas Curry with Ginger and Turmeric 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.

Is Pigeon Peas Curry with Ginger and Turmeric vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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