Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and cook until soft.
- Add garlic and green chili. Cook briefly, stirring, until fragrant.
- Stir in the ground cumin and turmeric, then add the tomatoes promptly so the spices do not scorch
- Add chopped tomatoes and cook until softened.
- Add the peas and stir to coat them in the tomato mixture. Add a little water if the mixture is too dry. Simmer gently, stirring occasionally, until the peas are tender, using the stated 10 minutes as a guide
- Pour in a small splash of water if needed.
- Simmer for 10 minutes until peas are tender.
- Season with salt and black pepper.
- Garnish with fresh parsley and serve.
Nutrition
Notes
• Start with less green chili if you prefer a mild dish, then adjust to taste. Chili varieties differ in heat.
• Cook the chopped tomatoes until softened before adding the peas so they form the base of the sauce.
• Fresh and frozen peas may cook at different rates. Check for tenderness rather than relying only on the timer.
• Add water gradually only when needed to prevent sticking. The finished mixture should coat the peas rather than become soupy.
• Stir occasionally while simmering and reduce the heat if the tomato mixture catches on the bottom.
• Add the parsley at the end and serve warm with rice or flatbread.