Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, creamy peas curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Creamy peas curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Creamy peas curry is something that I’ve loved my whole life. They are fine and they look fantastic.
Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir. Heat the oil in a large flameproof casserole dish with a lid. Add onions and cook until they start to brown. DIRECTIONS Heat the oil in a large frying pan, until very hot.
To begin with this recipe, we must first prepare a few ingredients. You can have creamy peas curry using 17 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Creamy peas curry:
- Prepare 2 cups frozen peas
- Make ready 3 tbsps oil
- Get 1/2 tsp mustard seeds
- Prepare 1/2 tsp cumin seeds
- Make ready 1 pinch asafoetida
- Get 1/2 tsp tumeric powder
- Make ready 1/2 tsp coriander powder
- Make ready 1/2 tsp cumin powder
- Get 3/4 tsp garam masala
- Prepare 1/2 tsp Kashmiri red chilli powder
- Get 1 green chilli, finely chopped
- Make ready 1/2 onion, made into pure
- Prepare 3/4 tsp ginger garlic paste
- Take 1/3 cup tomato passata
- Take 1/4 cup fresh cream
- Make ready To taste, salt
- Prepare 1/2 cup water
This quick creamy vegan coconut chickpea curry is a super easy and speedy recipe that's big on flavor. With tomatoes, coconut cream, and the perfect blend of spices, it's so creamy and filling! It was easy to make and absolutely delicious. The flavors took me back to the food I enjoyed while in India.
Instructions to make Creamy peas curry:
- In a non stick pan, heat oil on medium heat. Add mustard seeds, when they crackle, add cumin seeds and asafoetida.
- Then add the pureed onion and cook for 4 minutes stirring it. Then add the green chillies and ginger garlic paste. Keep stirring and cook for 3 minutes. Add the tomato passata, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Mix well and cook till the oil starts leaving the sides of the pan.
- Add the water and peas. Cover the pan and cook forb10 minutes on low to medium flame, stirring it occasionally. Then add the cream and simmer for 2-3 minutes. The the pan off from the heat and serve the curry with chapati or rice.
It was easy to make and absolutely delicious. The flavors took me back to the food I enjoyed while in India. I used ghee and a bit of coconut oil, tomatoes from a can (squeezed so they weren't super wet), almost a cup of frozen peas, some extra spices to go with the garam masala, and heavy cream instead of yogurt (making it less tangy and more rich and sweet). Adjust seasoning and serve with rice, fresh coriander/cilantro and chopped chillies (optional). In a medium saucepan, combine peas, water, and salt.
So that is going to wrap this up for this exceptional food creamy peas curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
