Curried Peas
Excellant side dish that compliments most indian main courses. Hard to beat and ready in 15 minutes.
Excellant side dish that compliments most indian main courses. Hard to beat and ready in 15 minutes.
Servings 6 people
Ingredients
- 2 large shallots finely chopped
- 2 tbsp butter 30 ml
- 2 tsp curry powder 10 ml
- 3/4 cup chicken broth 180 ml
- 1/2 lb sugar snap peas trimmed, 225 g
- 1/2 lb snow peas trimmed, 225 g, mange-tout
- 1 cup green peas 250 ml
- Salt to taste
Instructions
- Saute the shallots in the butter in a saucepan over moderate heat until tender, 2 to 3 minutes.
- Stir in the curry powder and cook 1 minute.
- Add the broth and bring to a boil.
- Add all the peas and simmer covered until tender, about 5 minutes.
- Season with salt and pepper.
Nutrition
Calories: 103kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 92mg | Potassium: 183mg | Fiber: 4g | Sugar: 5g
