Masala petit pois with baby carrots and coconut
This dish is proof that you can quickly and easily prepare a delicious Indian dish using ingredients that are probably already in your freezer!
– 1 lb (500 g) fresh shelled or frozen green peas; 5 tablespoons oil
– 1 lb (500 g) diced frozen carrots; 2¼ cups (550 ml) water
– ¾ cup (75 g) grated fresh or frozen coconut; ¼ cup (40 g) cashew nuts
– 2 teaspoons cumin seeds; 1 teaspoon black mustard seeds
– 1 onion, chopped; 1 tablespoon peeled and minced fresh ginger
– 1 clove garlic, minced; 2 teaspoons ground coriander
– 1 teaspoon Asian chili powder or ground cayenne pepper; 1 teaspoon ground turmeric
– Salt, to taste; 1 tomato, chopped
– 5 fresh curry leaves; 2 cups (500 ml) water
– 3 tablespoons chopped fresh coriander leaves (cilantro).
If using fresh peas, boil the fresh peas with water to cover in a large saucepan until tender and soft. Drain. If using frozen peas, thaw. Heat 2 tablespoons of the oil in a large saucepan over mediumhigh heat. Add the carrots and sauté for 3 minutes; set aside.
Put ¼ cup (65 ml) of the water, the coconut, and cashew nuts in a blender and process to a fine paste.
Heat the remaining 3 tablespoons of oil in a large saucepan over medium-high heat. Add the cumin seeds and black mustard seeds and sauté until fragrant, about 1 minute.
Add the onion, ginger and garlic, and sauté until light brown, about 2 to 3 minutes. Stir in the ground coriander, Asian chili powder, turmeric and salt.
Add tomatoes and sauté until the fat leaves the mixture, about 5 minutes. Reduce the heat to medium, add the coconut and cashew paste and the curry leaves, and cook for a minute, stirring.
Add the remaining 2 cups (500 ml) of water and bring it to a boil. Add the peas and carrots, reduce the heat, and simmer for 5 minutes. Serve hot, garnished with the chopped fresh coriander.
Food: Masala Petit Pois With Baby Carrots And Coconut