Indian Curried Peas
These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| 2 | teaspoons |
butter
or margarine |
|
| 1 | cup |
onions
minced |
|
| 1 | clove |
garlic
|
|
| 1 | slices |
ginger root
1/2 inch think, peeled |
|
| 1 | dash |
caraway seeds
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
turmeric
ground |
*
|
| ¼ | cup |
tomato purée (passata)
|
|
| 10 | ounces |
green peas
or 1 lb fresh peas |
|
| 1 | dash |
coriander
ground |
*
|
| ⅛ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 ¼ | cups |
mushrooms
sliced |
|
| 1 | x |
yogurt
plain , optional |
*
|
| 1 | x |
chutney
sweet, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
butter
or margarine |
|
| 237 | ml |
onions
minced |
|
| 1 | clove |
garlic
|
|
| 1 | slices |
ginger root
1/2 inch think, peeled |
|
| 1 | dash |
caraway seeds
|
*
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
turmeric
ground |
*
|
| 59 | ml |
tomato purée (passata)
|
|
| 289 | ml/g |
green peas
or 1 lb fresh peas |
|
| 1 | dash |
coriander
ground |
*
|
| 0.6 | ml |
cumin
ground |
|
| 0.6 | ml |
red pepper flakes
|
|
| 296 | ml |
mushrooms
sliced |
|
| 1 | x |
yogurt
plain , optional |
*
|
| 1 | x |
chutney
sweet, optional |
* |
Directions
Heat oil and butter in large heavy skillet. Add onions and sauté until tender.
Purée garlic and ginger in blender with small amount of water and add to onions.
Add caraway seeds, salt, pepper and turmeric.
Cook 8 minutes, stirring often to prevent sticking and scorching.
Add tomato purée and heat through. Add peas and simmer 5 minutes.
Add coriander, cumin and red pepper and cook 10 minutes.
Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender.
Serve with yogurt and sweet chutney, if desired.
