Curried Peas With Cream
500 ml (2 cups) frozen peas
2 ml (1/2 tsp) butter
5 ml (1 tsp) minced garlic
5 ml (1 tsp) minced ginger root
10 ml (2 tsp) Madras curry paste
125 ml (1/2 cup) 35 per cent whipping cream
0.5 ml (1/8 tsp) salt
0.5 ml (1/8 tsp) pepper
In a small saucepan, bring 125 ml (1/2 cup) water to a boil. Add peas and simmer for 2 minutes. Strain and set aside.
Just before you are ready to eat, heat butter in the same saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add cream and simmer, stirring, for 2 to 3 minutes or until paste is incorporated and cream thickens slightly. Return peas to the pan and season with salt and pepper. Stir to coat and serve immediately.
Makes 4 servings as a side.
Nutritional information per serving: 165 calories; 4 g protein; 11 g carbohydrate; 12 g fat; 3.4 g fibre; 178 mg sodium.
Source: Dairy Farmers of Canada, www.anydaymagic.ca.Suggest a correction