This simple sauté of carrots and peas is quick to prepare, but loaded with flavor. You can substitute chopped spinach, sugar snap peas or shelled fava beans for the peas. Try adding some minced ginger root for extra spice.
Serve with Indian flat bread such as naan or roti (check out Trader Joe’s frozen section) or rice. Add a bowl of yogurt raita on the side for a complete meal.
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 1/2 teaspoons black mustard seeds
- 1/2 teaspoon turmeric
- 4 cups sliced, peeled carrots
- 1-2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- Salt to taste
- 1/2 cup peas (shelled fresh or frozen)
- A handful cilantro leaves, chopped (optional)
- Warm oil in a skillet over medium heat. Add cumin seeds, mustard seeds and turmeric to the pan. Cook for about 30 seconds until seeds sizzle and pop.
- Add carrots and garlic to the pan. Stir with a wooden spoon to mix. Cook for a few minutes, then add ground cumin and coriander. As carrots begin to brown add a splash or two of water to the pan, cover and allow carrots to steam for a few minutes. If using fresh peas, add them at this point. Season with salt to taste and cook until carrots are just tender. Stirring now and then. If using frozen peas, add them toward the end of cooking. Add cilantro just before serving.