Indian curried peas

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Oil
2 teaspoons Butter or margarine
1 cup Minced onions
1 Clove garlic
1 slice Gingerroot, 1/2-in thick, peeled
1 dash Caraway seeds
½ teaspoon Salt
1 dash Black pepper
1 dash Ground turmeric
¼ cup Tomato puree
10 ounces Pkg frozen peas or
1 pounds Fresh peas
1 dash Ground coriander
⅛ teaspoon Ground cumin
⅛ teaspoon Red pepper
1¼ cup Sliced mushrooms
Plain yogurt (optional)
Sweet chutney (optional)

Directions

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.

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