I have said this many times, I am no expert Indian cook, but I am always trying and improving (I think) as I go. As basic as it may be though. Still, it is fun to try and to get results that taste good.
Yesterday, I was determined to have something Indian style for dinner and wanted something easy as a side dish that I didn't have to put too much time into. I was making chapatis as well, and they were gobbling up most of my time. They turned out great and I will be posting that recipe later on. Along with making the Jalfrezi sauce and everything else that was going on in the kitchen, the side dish had to be easy and fast. Which brings me to these easy Curried Peas. Super easy and high on taste. I have made them countless times and they are always great.
Note: These peas are much better if you serve them a few hours after they are made. This doesn’t mean you can't serve them straight way, but it is much better if you make them early on, reheat and serve.
Although we had these peas as a side dish for dinner, I would happily eat them with rice all on their own.
Topped off with fresh coriander to give them a little extra fresh flavour. I used butter in this recipe as I love the flavour it gives the peas. If you have Ghee, you could use that instead. I wouldn’t recommend using olive oil in this recipe as it won't give the same flavour to the peas.
Serves 4 / Prep time: 5 minutes / Cook time: 30 minutes
2 Cups/300 grams frozen peas, thawed
1 Onion, diced
1 Cup/240 ml vegetable stock
3 Tablespoons butter
2 Garlic cloves, crushed
1 Teaspoon turmeric
1/2 Teaspoon cumin
1 Teaspoon ground coriander
1/2 Teaspoon salt
Fresh coriander leaves to serve
In a medium saucepan set over high heat, add the butter and garlic until sizzling. Add the onion and give a good stir. Reduce heat to medium, cook for a further 10 - 12 minutes until the onions are completely soft. While the onions are cooking, add a tablespoon of stock every few minutes so the onions don't dry out and stick. When the onions are just about cooked, add the turmeric, cumin and ground coriander. Stir well for a minute. Add the peas and salt and give a really good stir. Add the stock and bring to a boil. Once boiling, reduce heat to low, cover and leave to simmer for about 15 - 20 minutes. Ready to serve
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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