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carrots preparation time ingredients vegetable oil onions green chili garlic ginger cumin powder cumin seeds water tomato carrots peas salt
Viewed: 47 - Published at: 7 years agoIngredients
- Peas and carrots are a standard dish in most people's cooking repertoire. Here they are raised to new levels with spicing. I use a small green bird's eye chili but a serrano would also be fine. You can make this flavourful curry as hot as you wish.
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Servings: 4
- Ingredients
- 3 tbsp vegetable oil
- 2 cups chopped onions
- 1 tsp finely chopped green chili, seeds removed if preferred
- 1 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder or cayenne, or more to taste
- 1/2 tsp cumin seeds
- 1/2 cup water
- 1 small tomato, chopped
- 1 cup diced carrots
- 2 cups peas, fresh or frozen
- Salt to taste
Method
- Heat oil in a nonstick skillet over low heat. Add onions and cook, stirring occasionally, until browned, about 20 minutes. Add green chili, garlic and ginger. Saute for 2 minutes longer or until softened. Add cumin, coriander, chili powder and cumin seeds and saute for 2 minutes to release flavours.
- Add water and tomato and continue to cook on low 3 minutes longer or until spices no longer taste raw. Water should bubble slightly. Add carrots, cover skillet and cook for 5 minutes or until softened. Add peas and cook a few minutes longer or until tender. Add salt to taste. Serve with the lamb.
