Curried Peas* - Please

When I read the recipe it sounded like a nice tasty change from simple steamed peas for the Test Kitchen, and it was.  It surprised me that the kids liked them and went back for more.  They liked the curry and Sophie, who is the in house pea hater, even put them in her lunch the next day (always a good sign in the leftover department). 

The first time I tested the recipe I included the sour cream and almonds.  The crunch of the almonds was nice and the sour cream held the tastes together, but if you don’t have them on hand, don’t worry, make it anyway.  Same with the cilantro, if it’s not in the fridge, increase the curry, but still make it.

 The second time I tested the dish (by popular demand) I increased the chicken stock from the suggested ½ cup to a scant 2/3 of a cup.  I omitted the sour cream and almonds (economizing on cost and calorie intake) and the dish was just as good. 

I liked the recipe, so much, for several reasons; all around ease, taste and versatility.  You can prepare everything well in advance then add the peas 5 minutes before you want to serve them and then stir in the sour cream.  You could add chicken or pieces of ham for a light lunch.  Brown a little pancetta or bacon in the pan to start for richer flavor.  An all around hit! 

Serves 4-6

Ingredients

2 tablespoons olive oil

1 red onion, minced

2 minced garlic cloves

1-teaspoon ground cumin

2/3-cup chicken broth

½ teaspoon light brown sugar

1 pound frozen petite green peas

1/3-cup sour cream (or yogurt)

2 tablespoons chopped fresh cilantro

Salt and pepper

Heat the olive oil in a large skillet.  Add the minced onion and a few pinches of salt.  Cook until the onion softens and begins to turn brown.  Add garlic, curry powder, cumin and cook until fragrant.  Add broth, brown sugar and simmer until the sugar dissolves.  Can be prepared two hours ahead. 

Five minutes before serving, bring onion mixture back to a simmer, stir in peas and almonds.  Cook uncovered until peas are just cooked through.  Remove skillet from heat, stir in sour cream and cilantro.  Season with salt and pepper if needed.  

*Adapted from Cook’s Country Magazine (the rogue subscription)