Sunday, June 19, 2011

Curried Carrots and Peas

8-10 large carrots (peeled and sliced into coins)
2-3 serrano/jalapeno/green bell pepper chilies sliced (seed chilies if you want to reduce the spiciness)
1 cup of frozen green peas (these a already cooked )
1 medium onion

Spices and flavorings:
1/2 tsp of cumin seed
1 tsp of mustard seed
1/4 tsp of turmeric powder
1 tsp of red chili flakes  (or to taste)
1 tsp of curry powder (I used McCormick Curry Powder)
2-3 garlic cloves grated
1 inch piece of ginger grated
1 inch piece of cinnamon stick
10-15 curry leaves
2 Tbs of soy sauce
1 tsp of rice wine vinegar


In a large skillet add 1 Tbs of canola oil and heat on medium-high.  Then add your cumin and mustard seeds, cinnamon stick and curry leaves.   Saute for 30-45 seconds until seeds start to splutter, but not burn.

Then add your onions, green chilies and carrots.  Saute for 1-2 minutes.  Next add your grated garlic and ginger and saute for another 1 minute. Then add your dry ground spices and saute for 1 minute.

Now add the soy sauce and rice wine vinegar.  Also add 1/4 cup of water so the carrots can cook until your desired tenderness (add a little water at a time as needed until your carrots are cooked).  This is a dry curried dish so you don't want any liquid remaining when the dish is over.

Note: add more soy sauce or salt if you need more salt flavor in your dish.

Finally add your frozen peas (these are already cooked) and allow them to heat up and mix with the spices.

Serves 6-8 people as part of a meal.  This goes well with rice, lentils and any meat dish.  Enjoy.

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