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!
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
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
- 1/2 tsp (0.5 tsp) oil
- 1 garlic clove minced optional
- 1/4 tsp (0.25 tsp) cumin seeds
- 1/2 tsp (0.5 tsp) garam masala
- 1 cup (145 g) peas frozen or fresh
- 1/3 tsp (0.33 tsp) salt
- 1/4 tsp (0.25 tsp) cayenne/red chili powder
- 1/2 (0.5 ) large tomato or 1/2 cup canned
- 1/4 cup (62.5 ml) water or almond milk or other non dairy milk
- 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.