Pakistani Pea Stew
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g onion (s), finely diced
- 2 tablespoon rapeseed oil
- 1 can tomatoes, chunky (pelati, 400 g)
- 200 ml coconut milk
- 250 ml vegetable stock
- 1 clove garlic, finely chopped
- 0.5 teaspoon ½ cumin, ground
- 0.5 teaspoon ½ coriander, ground
- 2 bay leaves
- some chili powder as needed
- 1 teaspoon sugar
- 400 g peas, frozen, reen
- 1 tablespoon mint, freshly chopped
- Salt and pepper, freshly ground
- some chives or parsley, chopped, for sprinkling
Print Recipe
Pin Recipe Instructions
- Fry the onion in oil, add the pelati, coconut milk and stock. Stir in garlic, cumin, coriander, bay leaf, chilli and sugar and bring to the boil.
- Add the peas and simmer for 15 minutes. Stir in the mint and season with salt and pepper. Sprinkle with chives or parsley.
- Serve with bread or flatbread.
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