Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
110 calories; protein 6.5g; carbohydrates 18.1g; fat 1.8g; cholesterol 0mg; sodium 13.8mg. Full Nutrition
Most helpful positive review
I made double the recipe and used frozen peas and served it over basmati rice it was delicious! even my 2 picky eater sisters loved it! NOTE: If you are using fresh peas they might take very long to cook because of the acidity of the tomatoes so you could either boil them first abit then add them in or use frozen peas that have been soaked in hot water for abit! Read More
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(18) Most helpful critical review
For a pound of peas I would have preferred about double the amount of sauce that these measurements yielded. Though the recipe calls for a pound of pea PODS which might have yielded a half pound of actual peas... sadly I didn't note that before pouring an entire pound bag of peas in. (yes I used frozen.) The spice mix smelled fantastic when I started cooking but it really didn't translate into a good flavor or at least not as good as it smelled. Read More
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(4) Reviews: Most Helpful
I made double the recipe and used frozen peas and served it over basmati rice it was delicious! even my 2 picky eater sisters loved it! NOTE: If you are using fresh peas they might take very long to cook because of the acidity of the tomatoes so you could either boil them first abit then add them in or use frozen peas that have been soaked in hot water for abit! Read More
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(18) Love this recipe. Peas are a big favorite as are Indian dishes. I used frozen peas and was very careful not to overcook. I like things spicy so I did add a little more heat but not so much that I covered the sweetness of the peas. Read More
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(7) Delicious and Easy! Everyone enjoyed it. Wouldn't change a thing. I had to use canned diced tomoatoes since the tomatoes at the vegetable store weren't good - but now I know that the recipe can accommodate either fresh or canned. Another thing I found - we had some left over today - I tasted it cold and the and the flavors had blended in even more. This is a recipe I know I can do a day ahead now and serve cold during the summer. Thanks Gayathri! Read More
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(7) Advertisement
Great simple dish and a nice way to use the abundant harvest of fresh peas. I'm sure frozen would work as well. I used double the coconut milk and still thought I needed a bit more liquid so added a splash of vegetable broth. Served it over coconut rice (basmati rice cooked in coconut milk and turmeric) and it was great. Read More
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(6) I really enjoyed this dish but I took others' advice and added more coconut milk and I also used pure chile pepper powder and added more. I too used frozen peas and it worked out great. Read More
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(5) For a pound of peas I would have preferred about double the amount of sauce that these measurements yielded. Though the recipe calls for a pound of pea PODS which might have yielded a half pound of actual peas... sadly I didn't note that before pouring an entire pound bag of peas in. (yes I used frozen.) The spice mix smelled fantastic when I started cooking but it really didn't translate into a good flavor or at least not as good as it smelled. Read More
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(4) Advertisement
Great recipe. I love curries but was never able to get this "Indian Restaurant Food Flavor" into my veggie curries. Well this one did it... I think it was the cinnamon. I replace the chili powder with mild curry though cause I have a little boy who can't eat too spicy. Still super recipe!!!! Read More
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(3)