What you see is what you get but the cardamom is a nice surprise. The recipe is from the World Food Cafe in London (UK). They offer a sweet pepper relish with it but I'd prefer thinly sliced sweet peppers in a sweet sour vinaigrette. For vegetarians this is fine as a main dish but I can see this as a nice side dish for roast lamb or even chicken. I have altered the recipe slightly to my taste and if you want to go vegan use vegetable oil instead of butter. I find adding the honey too sweet but taste and decide. Also, I prefer white pepper in combination with cardamom. It's your call. Do not use canned peas. That would be horrible. Apparently the recipe originated in Tanzania on a visit to a game reserve. The cook was creatively catering to a vegetarian.