Spiced peas and carrots is my twist on a classic dish. It’s mildly spicy, has great texture and interesting flavors. It’s made in only 20 minutes, and it goes well with almost any main-dish Indian curry.
You’ll need the following spices for this dish:
Also, dice your carrots beforehand.
First, blend the following in a food processor or Vitamix:
Heat a 1/2 cup of coconut oil (or half coconut oil, half butter/ghee) on medium-high heat in a frying pan.
Add onion mixture, and stir for 3-5 minutes.
Reduce the heat to medium, and add 1 tsp cumin seeds and 1-1/2 tsp turmeric to the onion mixture. Then, stir for 3 minutes.
Add the diced carrots, and stir for 3 minutes. Then, add 1 tsp ground cumin and 1 tsp ground coriander.
Mix well, then add:
- – 1-1/2 cup of peas
- – 2-4 TBSP of water
- – 1 tsp sea salt
- – 1/2 tsp honey
- – 1/4 to 1/2 tsp of cayenne pepper
- – The anardana (pomegranate) seeds are optional. I really like the flavor they impart, but if they are not properly soaked and softened beforehand, they give the dish an unpleasant “crunch.” If you use them, be sure they are soft first. Alternatively, you could add 1/4 tsp of lemon juice.
Stir well, reduce heat, cover, and simmer for 10-15 minutes or until carrots and peas are tender.
Stir in 1/2 tsp of garam masala at the end.