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Indian Curried Peas

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Recipe

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 teaspoons vegetable oil
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2 teaspoons butter
or margarine
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1 cup onions
minced
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1 clove garlic
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1 slices ginger root
1/2 inch think, peeled
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1 dash caraway seeds
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½ teaspoon salt
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1 dash black pepper
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1 dash turmeric
ground
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¼ cup tomato purée (passata)
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10 ounces green peas
or 1 lb fresh peas
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1 dash coriander
ground
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teaspoon cumin
ground
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teaspoon red pepper flakes
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1 ¼ cups mushrooms
sliced
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1 x yogurt
plain , optional
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1 x chutney
sweet, optional
*

Ingredients

Amount Measure Ingredient Features
1E+1 ml vegetable oil
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1E+1 ml butter
or margarine
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237 ml onions
minced
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1 clove garlic
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1 slices ginger root
1/2 inch think, peeled
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1 dash caraway seeds
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2.5 ml salt
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1 dash black pepper
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1 dash turmeric
ground
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59 ml tomato purée (passata)
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289 ml/g green peas
or 1 lb fresh peas
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1 dash coriander
ground
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0.6 ml cumin
ground
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0.6 ml red pepper flakes
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296 ml mushrooms
sliced
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1 x yogurt
plain , optional
* Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 8547% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 397mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 13%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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