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Indian curried peas

Yield: 4 Servings

Ingredients:

• 2 ts Oil
• 2 ts Butter or margarine
• 1 c Minced onions
• 1 Clove garlic
• 1 sl Gingerroot
• 1/2-in thick -peeled
• 1 ds Caraway seeds
• 1/2 ts Salt
• 1 ds Black pepper
• 1 ds Ground turmeric
• 1/4 c Tomato puree
• 10 oz Pkg frozen peas or
• 1 lb Fresh peas
• 1 ds Ground coriander
• 1/8 ts Ground cumin
• 1/8 ts Red pepper
• 1 1/4 c Sliced mushrooms

Instructions:

Plain yogurt (optional) Sweet chutney (optional) These peas with curry spices and mushrooms offer a fragrant and fiery side dish. Created by: The Golden Temple Conscious Cookery Los Angeles Heat oil and butter in large heavy skillet. Add onions and saute until tender. Puree garlic and ginger in blender with small amount of water and add to onions. Add caraway seeds salt pepper and turmeric. Cook 8 minutes stirring often to prevent sticking and scorching. Add tomato puree and heat through. Add peas and simmer 5 minutes. Add coriander cumin and red pepper and cook 10 minutes. Add mushrooms cover and cook 10 minutes longer or until mushrooms are tender. Serve with yogurt and sweet chutney if desired.

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