Turmeric curry with peas
Ingredients 6 two-inch pieces turmeric root, peeled and grated coarsely (turmeric stains the skin temporarily, so use gloves while peeling) 1 tbsp coconut oil 1 cup frozen peas 1 tsp grated ginger 1 small green chilly 1 tsp fennel seed powder 1 tsp coriander powder 1 tsp garam masala 2 tbsp finely chopped coriander leaves 1 cup large tomato puree 250 ml coconut milk Salt to taste Preparation guide Heat the oil in a saucepan. Add the turmeric root and saute over medium-low heat, for 10 minutes or until the turmeric starts to slightly brown. Add the grated ginger, chilli pepper and coriander leaves and sauté for another minute. Add the green peas and saute for another couple of minutes. Add the powdered spices, including the fennel seed powder, coriander powder, and garam masala. Add the tomatoes and stir well. Add the coconut milk. Simmer till it begins bubbling. Now add ½ cup water (more if you want the curry to be thinner). Close with lid and cook for 15 minutes over low heat. Garnish with fresh coriander leaves. Health benefits. Peas are rich in vitamins A, B, C and E, zinc, and other antioxidants which improve the immune system, promote healthy skin, and fight diabetes and arthritis. Also Read: Citrus turmeric tart Peas mint soup Summer salads fresh & cool! Facebook Twitter LinkedIn WhatsApp
