Curried peas and carrots

Curried peas and carrots.jpg

Serves: 4


  • 3 tablespoons vegetable oil
  • 2 cups chopped onions
  • 1 teaspoon finely chopped green chili, seeds removed if preferred
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon red chili powder or cayenne, or more to taste
  • ½ teaspoon cumin seeds
  • ½ cup water
  • 1 small tomato, chopped
  • 1 cup diced carrots
  • 2 cups peas, fresh or frozen
  • Salt to taste


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. Sautéfor 2 minutes longer or until softened. Add cumin, coriander, chili powder and cumin seeds and sauté 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.