Ingredients
500 g dried green peas
2 finely diced brown onions
3 cloves of garlic
1 tsp. dried red chillies
1 tin chopped tomatoes
½ tsp mixed spice
A pinch of ground cinnamon
1 x 10 cm knob of fresh ginger, grated
2 carrots, peeled and grated
½ bunch spring onion, chopped
1 litre of water
Yoghurt sauce
200g natural yoghurt
¼ cup chopped mint
¼ cup chopped coriander
1 tbsp honey
½ tsp freshly ground cumin seeds
Method
In a hot pan fry the onion, garlic, ginger, carrots, red chillies, mixed spice and cinnamon until the onions are just starting to caramelize, then tumble in the peas and pour over the tomatoes and water.
Bring to a boil and simmer for 45-60 minutes or until the peas are softened
Mix together the yoghurt, honey, cumin seeds and chopped herbs
Serve on boiled rice, with the yoghurt sauce on the side.
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