Ecomely

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Patchi (patchi): recipe illustration
Vegetarian

Patchi (patchi)

Thick stew of split peas, cabbage and tomato, coloured with turmeric. A comforting vegetarian dish, often served with rice or roti in Indo-Trinidadian families.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

245 kcal per serving

Protein
12.2 g
Carbohydrates
25.3 g
of which sugars
5.7 g
Fat
8.2 g
of which saturated fat
1 g
Fiber
10.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the split peas and cook them in water with the turmeric for 30 minutes, until they fall apart.
  2. Finely slice the cabbage and dice the tomatoes.
  3. Chop the onion, garlic and ginger.
  4. Fry the onion in the oil until golden, then add the garlic, ginger and cumin.
  5. Add the tomatoes and let them melt down for 5 minutes.
  6. Stir in the cabbage and let it wilt for 10 minutes with the lid on, stirring from time to time.
  7. Mix everything into the split peas, season with salt, let it simmer for 10 minutes and serve.

Variations and tips

Smooth version. Blend part of the peas before adding the cabbage for a creamier texture.

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Original Ecomely recipe.