Prep 10 mins
Cook 15 mins
This is a fantastic recipe for curried peas, spicy, flavourful and quick! Adjust the amount of red chili powder if you want to reduce the spiciness. If using fresh peas, you might need to add a little water to cook the peas. With frozen peas, additional water is not necessary.
- 4 teaspoons coconut milk
- 3⁄8 teaspoon red chili powder
- 1 1⁄2 teaspoons coriander powder
- 1 pinch turmeric powder
- 3⁄8 teaspoon salt
- 2 teaspoons vegetable oil or 2 teaspoons ginger oil
- 1 medium onion, chopped
- 1 small cinnamon stick
- 1⁄2 teaspoon cumin seed
- 4 medium tomatoes, chopped
- 1 lb frozen peas or 1 lb fresh peas
- In a small bowl, mix together coconut milk, red chile powder, coriander, turmeric, and salt.
- In a medium saucepan, heat oil over medium heat.
- Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
- Stir in tomatoes, peas, and coconut milk mixture.
- Reduce heat, and simmer until the peas are tender, about 5-10 minutes.
- Serve hot over basmati rice, chappatis, tortillas or bread.
Quite good! I made it for lunch this afternoon for mom, my brother and myself. I used 3 1/4 cups of greenpeas, 3/4 tsp. red chilli powder, 3/4 tsp. salt, and the same quantities of the remaining ingredients. I cooked this for 20-25 minutes. We enjoyed it with rotis, rice and bread(I had a little with each!) Note: I didn't have readymade coconut milk, so I made it by dissolving 4 tsps. of coconut-milk powder in some water in a bowl, mixed well and then used it.
This was a tasty way to eat peas, which are usually my least favorite veggie (at least when frozen). The tomato lent a nice sweetness to the dish. (I used canned since I had it on hand.) I think I'll up the cumin and coriander next time since I really liked when I got a nice bit of spice in my bite of food. I used coconut milk, but don't feel that it did anything special in this dish; next time I'll just use water or maybe soy or cow's milk (which we normally keep in the house) instead of buying a special ingredient. We served this over quinoa. Next time, I would consider making more of the spiced saucy part so that I could get a more drippy dish. We served it next to some meat, but this could be a meal by itself when served with rice, quinoa, etc.
Very good. I threw in some paneer as well--had some leftover from Palaak Paneer.