I have a friend and sister who loves Indian food, and it is through our friendship that I decided I should make more Indian food. She is the creative mind behind Khanfaroush and possesses a treasure box of knowledge and recipes.This green pea curry really is so fragrant and delicious, completely vegan, and you don’t even miss the meat at all.
Do not be put off by the seemingly long list of ingredients. It is little more than onions, tomatoes, and peas. The rest is basically spice.
Indians have been shown to have exemplary cardio-vascular health, mostly attributed to their healthy consumption of spices (especially turmeric).
This curry was a real treat and packed with flavor. I served it with plain steamed rice.
Adapted from Cooking is Easy by Nisa Homey.
2 Tbsp oil
1/2 tsp mustard seeds
1 medium onion, chopped
1 tsp garlic puree (or 3 cloves garlic, grated)
1 tsp grated ginger
1/4 tsp cinnamon
1/4 tsp pepper
1/4 tsp chili
1/2 tsp turmeric
1 tsp coriander
1 tsp Madras curry
1 tsp salt
2 tomatoes, chopped
1/2 cups water
3 cups (450g) frozen peas
Heat 2 tbsp oil in a pot, and add in the mustard seeds, chopped onion, ginger and garlic paste and fry till onion starts to get soft on medium-low flame.
Once the onion starts to brown add in the spices and seasoning: cinnamon, chili, coriander, turmeric, pepper, Madras curry, and salt.
Mix well, and lightly fry it till the raw flavor diminishes.
Add in the tomatoes. Mix well. You can add a teeny bit of water, as it helps the juices to come out.
Mix well until it is all mushy and blended.
Add the peas.
Pour 1 1/2 cups of water, check salt.
Bring the mixture to a boil, reduce to a simmer, and cover.
Simmer covered for 20 to 30 minutes, to thicken the curry slightly.
Serve with steamed rice.