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Nutrition Facts
Serving Size 1 servings approx. 365g Recipe makes 3 servings approx.)
Calories 206
Calories from Fat 49		(23%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 481mg		20%
Potassium 702mg		20%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 9.2g	36%
	Sugars 14.6g
Protein 10.1g		20%
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Easy Spicy Curried Peas

Recipe #42437 | 25 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Anu
Oct 7, 2002

This is a fantastic recipe for curried peas, spicy, flavourful and quick! Adjust the amount of red chili powder if you want to reduce the spiciness. If using fresh peas, you might need to add a little water to cook the peas. With frozen peas, additional water is not necessary.

3 servings approx. (change servings and units)

Ingredients

4 teaspoons coconut milk
1/2 teaspoon red chili powder
1 1/2 teaspoons coriander powder
1 pinch turmeric powder
1/2 teaspoon salt
2 teaspoons vegetable oil or ginger oil
1 medium onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seed
4 medium tomatoes, chopped
1 lb frozen peas or fresh peas

Directions

1
In a small bowl, mix together coconut milk, red chile powder, coriander, turmeric, and salt.
2
In a medium saucepan, heat oil over medium heat.
3
Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
4
Stir in tomatoes, peas, and coconut milk mixture.
5
Reduce heat, and simmer until the peas are tender, about 5-10 minutes.
6
Serve hot over basmati rice, chappatis, tortillas or bread.

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Featured Reviews for This Recipe

From: Penella

On Aug 19, 2009

This was a tasty way to eat peas, which are usually my least favorite veggie (at least when frozen). The tomato lent a nice sweetness to the dish. (I used canned since I had it on hand.) I think I'll up the cumin and coriander next time since I really liked when I got a nice bit of spice in my bite of food. I used coconut milk, but don't feel that it did anything special in this dish; next time I'll just use water or maybe soy or cow's milk (which we normally keep in the house) instead of buying a special ingredient. We served this over quinoa. Next time, I would consider making more of the spiced saucy part so that I could get a more drippy dish. We served it next to some meat, but this could be a meal by itself when served with rice, quinoa, etc.

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From: spatchcock

On May 30, 2006

Very good. I threw in some paneer as well--had some leftover from Palaak Paneer.

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From: Charishma Ramchandani

On Oct 10, 2002

Quite good! I made it for lunch this afternoon for mom, my brother and myself. I used 3 1/4 cups of greenpeas, 3/4 tsp. red chilli powder, 3/4 tsp. salt, and the same quantities of the remaining ingredients. I cooked this for 20-25 minutes. We enjoyed it with rotis, rice and bread(I had a little with each!) Note: I didn't have readymade coconut milk, so I made it by dissolving 4 tsps. of coconut-milk powder in some water in a bowl, mixed well and then used it.

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From: JustJanS

On Oct 20, 2002

We loved this thanks Anu. It really was tasty, and very pretty to look at with the red and green of the peas and tomatoes. Great for an Indian style meal, or just as a good way to eat your peas.

1 person found this review helpful

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