Ingredients
-
1
-
2 1/2
-
2
-
-
1
-
1/2
-
1/2
-
4
-
1
-
-
-
-
-
-
Directions
Curried Peas,This is really good. Adjust the spiciness to your liking. Serve over jasmine or basmati rice.,Very easy to make and quick too. Used a can of diced tomatoes and added some sliced mushrooms (they had to be used that day). For the “spicyness to my liking” I extra added 1/8tsp cayennepepper, 1/2tsp kosher salt, 1/2tsp hot curry powder, 3 garlic cloves (finely grated). The directions did not say when to add the ginger or how much so used 1tbs, finely grated and sauteed it together with the onion and the other spices. Served it over rice and had a fresh cucumber salad on the side. It was a very good dinner! Thanks for posting.,This was nice but somewhat bland (for us) and we thought the curry lacked depth, even the leftovers we had the next day, so next time I’ll add extra spices. I accidentally used lite unsweetened coconut cream, which gave the sauce a nice creaminess. I added salt and freshly ground black pepper, and an extra teaspoon of curry powder. As the peas were simmering I realised there was no mention of when to add the ginger or how much, so I grated in about a half inch piece. My SO didn’t particularly like the combination of peas and tomatoes. As made we’d give it a 3.
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Steps
|
1
Done
|
In a Small Bowl, Mix Together Coconut Milk, and Curry. |
|
2
Done
|
in a Saucepan, Heat Oil Over Medium. Add Onion, Cinnamon and Cumin. Saut Until Onions Are Soft. |
|
3
Done
|
Stir in Tomatoes, Peas and Coconut Milk. Reduce Heat and Simmer Until Peas Are Tender. |
|
4
Done
|
Serve Over Rice and Pass Naan Bread. |
