Curried Peas
By America's Test KitchenPublished on December 20, 2012
Yield
Serves 4 to 6
Ingredients
2 tablespoons olive oil 1 red onion, chopped fineTable salt 2 cloves garlic, minced½ teaspoon curry powder 1 teaspoon ground cumin ½ cup low-sodium chicken broth ½ teaspoon light brown sugar 1 pound frozen peas, not thawed1 cup sliced almonds, toasted⅓ cup plain yogurt or sour cream2 tablespoons chopped fresh cilantro leaves Ground black pepper
Before You Begin
If you don’t have regular yogurt or sour cream on hand, whole milk or low-fat yogurt will also work in this recipe.
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until soft and beginning to brown, about 5 minutes. Add garlic, curry powder, and cumin and cook until fragrant, about 1 minute. Add broth and brown sugar and bring to boil.
- Stir in peas and almonds and cook, uncovered, until peas are tender, about 5 minutes. Off heat, stir in yogurt, cilantro, and salt and pepper to taste. Serve.
Yield
Serves 4 to 6Ingredients
2 tablespoons olive oil
1 red onion, chopped fine
Table salt
2 cloves garlic, minced
½ teaspoon curry powder
1 teaspoon ground cumin
½ cup low-sodium chicken broth
½ teaspoon light brown sugar
1 pound frozen peas, not thawed
1 cup sliced almonds, toasted
⅓ cup plain yogurt or sour cream
2 tablespoons chopped fresh cilantro leaves
Ground black pepper
Ingredients
2 tablespoons olive oil
1 red onion, chopped fine
Table salt
2 cloves garlic, minced
½ teaspoon curry powder
1 teaspoon ground cumin
½ cup low-sodium chicken broth
½ teaspoon light brown sugar
1 pound frozen peas, not thawed
1 cup sliced almonds, toasted
⅓ cup plain yogurt or sour cream
2 tablespoons chopped fresh cilantro leaves
Ground black pepper
Ingredients
2 tablespoons olive oil
1 red onion, chopped fine
Table salt
2 cloves garlic, minced
½ teaspoon curry powder
1 teaspoon ground cumin
½ cup low-sodium chicken broth
½ teaspoon light brown sugar
1 pound frozen peas, not thawed
1 cup sliced almonds, toasted
⅓ cup plain yogurt or sour cream
2 tablespoons chopped fresh cilantro leaves
Ground black pepper
Why This Recipe Works
When developing a Curried Peas recipe, we wanted to find a method for cooking and flavoring the peas at the same time. We found that simply simmering the peas in a flavorful sauce allowed them to quickly absorb the sauce’s flavor. To intensify the sweet flavor of the peas, we added light brown sugar, while plain yogurt helped balance the spicy curry powder.
Before You Begin
If you don’t have regular yogurt or sour cream on hand, whole milk or low-fat yogurt will also work in this recipe.
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Add onion and 1/2 teaspoon salt and cook until soft and beginning to brown, about 5 minutes. Add garlic, curry powder, and cumin and cook until fragrant, about 1 minute. Add broth and brown sugar and bring to boil.
- Stir in peas and almonds and cook, uncovered, until peas are tender, about 5 minutes. Off heat, stir in yogurt, cilantro, and salt and pepper to taste. Serve.
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