Indian Curried Peas

Ingredients

2 tsp oil 2 tsp butter or margarine 1 cup minced onions 1 clove garlic 1 slice gingerroot, 1/2-in thick, peeled 1 dash caraway seeds 1/2 tsp salt 1 dash black pepper 1 dash ground turmeric 1/4 cup tomato puree 10 oz pkg frozen peas or 1 lb fresh peas 1 dash ground coriander 1/8 tsp ground cumin 1/8 tsp red pepper 1 1/4 cup sliced mushrooms 1 plain yogurt (optional) 1 sweet chutney (optional)	Advertisements

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

Created by: The Golden Temple Conscious Cookery, Los Angeles

Heat oil and butter in large heavy skillet. Add onions and saute until
tender. Puree 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 puree 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.

 

 
Servings: 4

 

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