Easy Pea Curry
My husband Ed grew up in Oxfordshire, a county in the Midlands (middle) area of England. There are 1.4 million people of Indian descent living in the UK—the area’s largest ethnic minority population—so it’s no surprise that curry shops are pretty common. Ed has fond memories of eating homemade curry, too, and talks about how his Aunt Jilly cooked an especially delicious pea curry. So, Aunt Jilly, this one’s for you!
Like many curries, pea curry basically cooks itself—simmer it down so the spices and ingredients fully fuse, and you’re in business. Featuring a simple mixture of onions, garlic, peas, carrots, coconut milk, vegetable broth and a couple spices, this might be one of the easiest curries you ever make. You can use any old curry powder from the grocery store, but I highly recommend Sharwood’s Mild Curry Powder; it even has a Royal Warrant, meaning that it’s a product used by the Queen!
1 yellow onion, minced
4 garlic cloves, minced
2 T. butter
1 T. olive oil
1 T. fresh ginger, shaved
10 oz. bag of fresh peas
1 c. carrots, shredded
4 T. curry powder
1/2 t. cayenne pepper
1 1/2 c. vegetable broth
1 - 13.5 oz. can coconut milk (use full fat for a richer flavor)
Optional: naan, rice or quinoa
1) Heat the butter and olive oil in a large pot over high heat. Once hot, add the onions, garlic and ginger. Allow to cook, stirring occasionally, for 7 minutes.
2) Add the peas and carrots and cook for one minute.
3) Add the curry powder and cayenne and cook for two minutes.
4) Add the vegetable broth and bring to a boil.
5) Add the coconut milk and bring to a boil.
6) Reduce the heat and simmer for 20 minutes. Serve on a bed of rice or quinoa with naan for dipping, if desired.
Note: we used light coconut milk, but for a fuller, creamier flavor, go for the full fat variety. You can also top the curry with a dollop of sour cream or Greek yogurt!