Wednesday, January 18, 2012


the onions saute while the peas simmer

2 cups cooked frozen peas
1 Tbsp. oil
2 tsp. whole brown mustard seeds
1/4 onion, thinly shaved into slices and then chopped very small
2 tsp. curry powder  (I use Maharajah Curry Powder - Penzeys)
1/4 tsp. garlic powder
1/4 tsp. powdered ginger
2 tsp. agave nectar
1/4 cup fat free sour cream


Heat the oil over medium heat.  When hot, add the onion.  Stir and cook until translucent / starting to brown, 2-3 minutes.

Add the brown mustard seeds.  When they start to sizzle and pop, add the curry powder, garlic, ginger and agave nectar. 

Stir well and then add the peas.  Cook a few minutes until the peas are heated through.

Turn off the heat, stir in the sour cream and serve.

serves 4

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