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Indian
Curried Peas
These peas, with curry spices and mushrooms, offer a fragrant and
fiery side dish. Created by: The Golden Temple Conscious Cookery,
Los Angeles; Yield: 4 servings
- 2 ts Oil
- 2 ts margarine
- 1 c Minced onions
- 1 Clove garlic
- 1 sl Gingerroot, 1/2-in thick, peeled
- 1 ds Caraway seeds
- 1/2 ts Salt
- 1 ds Black pepper
- 1 ds Ground turmeric
- 1/4 c Tomato puree
- 10 oz Pkg frozen peas or 1 lb Fresh peas
- 1 ds Ground coriander
- 1/8 ts Ground cumin
- 1/8 ts Red pepper
- 1 1/4 c Sliced mushrooms
- Sweet chutney (optional)
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 sweet chutney, if desired.
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