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These Spiced Peas with cumin are easy and a great side that comes together in 10 minutes. Gluten-free Vegan Soy-free recipe
Why you say would I put up this super simple recipe. There is a story behind it. Hubbs was working hard in grad school, eating all kinds of fast food, and still losing weight (go figure, if I ate that much fast/junk food, I would have an extra 30 lbs on me). He looked as if he had not eaten in a month. So I gave him some ideas to cook up food at home instead of eating the junk food. Not to offend anyone here, but most Indian guys (like my hubbs) and cooking do not go together at most times, esp when they have just arrived from India :). It is just very easy to find good cheap food or hire a helper cook there.
This is one of the recipes that he made every few days with variations, to survive his grad school, (12 years ago). Now of course, he is a brilliant cook. I am a picky eater and hard to please when he does cook something for me 🙂
This is one of the recipes that he made every few days with variations, to survive his grad school, (12 years ago). Now of course, he is a brilliant cook. I am a picky eater and hard to please when he does cook something for me 🙂
Oh wait, did I mention how difficult his grad school was? He used to work part time to offset some of expenditure right. The job was referee-ing undergrad girls team volleyball games! (my gosh, so much hard work :P, and so hard on the eyes too :P). Any which way, there was never very perishable food in the fridge at his apartment, which he shared with 3 Indian guys. Living things can grow on perishable items you know 🙂 So frozen peas and canned tomato and spices was something that was readily available.
Some times you need a simple recipe in between the complex ones right. I remembered these peas and made them the other day and remembered how much I also loved these for a quick fix on weekdays, when I was working crazy hours.
These peas can be made with or without tomato and they taste fabulous as which way. Serve them with flat bread, pita, rice or add to a bowl with grains and veggies. Make some today!
Bachelor’s food!
More easy recipes from the blog. All GF or can be made gluten-free.
Garam Masala Potatoes and grilled cheese potato sammie
Portabello stuffed with hash browns
Fusilli with browned mushrooms and spinach
Cucumber Hummus Sesame Mint bites. Serve the slices with hummus in a bowl!
10 minute Taco spice white bean Quesadilla
BBQ Chickpea Tortilla Pizzas
Steps:
Cook the peas with spices. Serve as is or add tomato sauce.
Add pureed tomato.
cook to thicken and serve hot!
Yum! cumin and garam masala. I know you think it is too easy. but these peas are ridiculously delicious!
Easy Indian Spiced Peas with Tomato sauce. Vegan Glutenfree Recipe
These Spiced Peas with cumin are easy and a great side that comes together in 10 minutes. Gluten-free Vegan Soy-free recipe
Ingredients
- 1/2 tsp oil
- 1 garlic clove minced, optional
- 1/4 tsp cumin seeds
- 1/2 tsp garam masala
- 1 cup peas, frozen or fresh
- 1/3 tsp salt
- 1/4 tsp cayenne/red chili powder
- 1/2 large tomato, or 1/2 cup canned
- 1/4 cup water or almond milk , or other non dairy milk
Instructions
- In a pan, heat oil at medium heat and add garlic, if using. Cook for a minute.
- Add the cumin seeds and garam masala and cook for a few seconds until it starts to sizzle.
- Add the peas, garlic, 1/3 tsp salt and 1/4 tsp cayenne/chili powder and mix well.
- Cover and cook for 4 minutes and serve. 🙂
- Or, Cover and cook for 1 minute.
- Blend the tomato with water or almond milk for creamier curry and add to the pan.
- Add a generous pinch of salt more and cook uncovered for 8-10 minutes or until the tomato sauce thickens.
- Serve hot with Indian flat breads, pita, or rice. Add to a bowl with grains and greens, or add to tacos, wraps. Endless possibilities.
Notes
For variations: Add fennel seeds instead of cumin. Add berbere spice blend instead of garam masala. Add 2 Tbsp ground cashew for a creamy sauce. Add a handful of cilantro to the tomato and blend for a green sauce. Add other beans, chickpeas, corn etc.
Nutritional values based on one serving of two
Nutrition
Calories: 80kcal, Carbohydrates: 12g, Protein: 4g, Fat: 1g, Sodium: 395mg, Potassium: 249mg, Fiber: 4g, Sugar: 4g, Vitamin A: 905IU, Vitamin C: 33.7mg, Calcium: 18mg, Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Great flavor – mine turned out with more liquid than the photo but I just soaked it up with bread. Will try again regardless because I think I’d enjoy it either way. Thanks!
thank you. you could always cook it a little longer if you prefer it on the thicker side.
Yum! Made a double batch, I didn’t have any nut milk but wanted the creaminess so blended 1.5 cups of canned tomatoes with 2T nutritional yeast instead of adding the water/milk. Thanks for this recipe, definitely will make this again.
yumm!
I made it today for the first time and it was so good. From now on it become a regular and I will just double the recipe. Thank you for your amazing recipes.
Sounds very good. I plan to try this, possibly with a frozen peas and carrot mixture and serve in a whole wheat pita pocket.
This was absolutely delicious! I used cumin powder instead of seed because I’m out of it. Added the cashews (after soaking) to the almond milk and put in the blender. So easy.
My goodness- this is SO delicious. And perfect for times like these (grad school) when I don’t have time for shenanigans. Definitely going to be making this again and again… sort of the trend with all your recipes I’ve been trying. Thank you again for the awesome recipes!