Summary

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

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Instructions

1. 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.
2. Add the peas and simmer for 15 minutes. Stir in the mint and season with salt and pepper. Sprinkle with chives or parsley.
3. Serve with bread or flatbread.