Curried Peas

From: Chef Dudo

On Jun 30, 2007

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 I 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.

From: Chef #184530

On Jun 23, 2007

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.

From: Tebo

On Mar 31, 2007

Easy and fast dinner served over basmati rice. I did not have an onion on hand (how did that happen!!) so I used a handful of dried minced onion. Worked well and thickened it up a bit too. I also used a can on diced tomatoes and a drop or two of coconut extract. Hot sauce was added to mine after it was on my plate. Made a good healthy dinner. Thanks dicentra

From: Mrs Goodall

On Sep 19, 2006

Loved this. I love coconut milk and curry together, so this was right up my alley, and an easy way to get my fix on a weeknight. I added a little bit of lime zest, just to brighten the sauce. Next time I might add some lemon grass. I used about 3/3 Tablespoon of red curry paste instead of curry powder. Thanks Di, will certainly make this again!