Farmer's Market: Spicy Pea Curry

1T olive oil

1/2t turmeric
1t cumin
1t coriander
1t cayenne
1/2t salt
1T garam masala

green half of a baby purple onion, sliced (39g)
2 cloves garlic, minced (7g)
1T ginger, minced [Use a microplane.] (12g)

1/2c. stock, no salt added (Chicken is used to calculate nutrition.)

pint clamshell of peas

1T chili paste (Run some peppers through a food processor.)
1/4c coconut milk

1T sunflower seeds
mint (optional)

Garam masala is similar to curry powder. You can buy it at specialty stores or make your own spice blend.

When spices are heated with oil, their natural flavors intensify. This is called blooming spices.

Deglazing is using a liquid to pick up fond and make a sauce. Fond is the burny bits at the bottom of the pan.

Leftovers can be heated with more stock and your preferred greens.

Assemble ingredients as grouped in five containers.

Heat olive oil in skillet. Add spice mixture and allow to bloom for two minutes. The spices will soak up the oil. Toast them as you would nuts.

Add in aromatics (onion, garlic, ginger) and cook an additional three minutes, moving constantly as you would in a stirfry.

Deglaze with stock. Add peas and cook for twenty minutes. Add chili coconut mixture and cook for an additional fifteen minutes. Liquid will reduce. Reduce heat to low, cover, and cook ten more minutes.

Garnish with sunflower seeds and lotsa mint. The mint is an interesting counter note to the spiciness. Serve with rice or a half serving makes a nice chutney on meat.

Serving Size: 1/2c or a fourth of the recipe

Number of Servings: 4

Recipe submitted by SparkPeople user TINAIGNATIEV.