CARROT AND PEA CURRY

I love vegetable curries, quick to prepare, cheap ingredients and yum, yum, yum! It was a cold, bleak and wet day in Melbourne yesterday. I had absolutely no reason to leave the house, the fridge was bursting with all the right ingredients, so I made curry for dinner. I like to prepare three or four small dishes and serve them with some steamed rice, roti or chapattis. Last night we had saag paneer,  this carrot and pea curry, and an unusual dish of eggplants with mustard seeds and yoghurt.

2 cloves of garlic, finely chopped

2.5 cm piece fresh root ginger, grated

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon turmeric

200g carrots, diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 cup fresh or frozen peas

½ teaspoon crushed red chillis

½ teaspoon sugar

Salt to taste

½ teaspoon garam masala

Heat the oil in a heavy based pan with a lid, sauté the ginger and garlic for a few minutes. Add the cumin seeds and turmeric. When the cumin seed are sizzling, add the carrots and stir to coat in spice. Add the ground cumin and coriander and sauté for another couple of minutes. Stir in the peas and ¼ cup water. Cover and simmer for 10 minutes. Remove the lid, increase the heat and reduce the liquid until it has all but evaporated. Season with salt and sugar, then stir in the garam masala. Serves 4 with other dishes.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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One comment on “CARROT AND PEA CURRY”

1. Pingback: Garam Masala | Please Pass the Recipe

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