STYLE

Curried peas with cream gives grilled meats, poultry or fish a flavour kick

07/13/2012 12:29 EDT | Updated 09/12/2012 05:12 EDT
Frozen peas are a fantastic freezer staple. You can elevate them quickly to a higher level with a little curry and cream. This combination adds a sophisticated kick to a variety of main courses from grilled meats, poultry and fish to roasted Sunday dinners.

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.

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