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Garden peas with coconut, ginger and chilli
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Serves: 4 as a side
1 tbsp groundnut oil
½ tsp black mustard seeds
¼ tsp ground turmeric
1 tsp cumin seeds
1 tbsp finely grated fresh root ginger
1 green chilli, finely chopped (deseeded if liked)
1 tsp garam masala
35g desiccated coconut
480g podded peas
28g pack coriander, finely chopped
2 tbsp lemon juice
1. Put the oil in a large frying pan and set over a medium heat. Add the mustard seeds and stir-fry for 30 seconds, followed by the turmeric, cumin, ginger and chilli. Cook for a further 30 seconds, then stir in the garam masala and coconut. Cook for 1 minute before stirring in the peas with 2 tbsp water; season.
2. Cover with a lid and cook for 3-4 minutes, until the peas are tender. Stir in the coriander and lemon juice, and cook, uncovered, for 1 minute before serving.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
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This recipe was first published in May 2018.
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