Monday, 21 March 2016

Literary

1 tablespoon of oil
1 onion chopped 
1 teaspoon each of ground cumin and ground turmeric
1 tablespoon of tomatoe purée
4 potatoes peeled and chopped into chunks 
Water (1/2 to 1 cup)
1 cup of peas (fresh or frozen)
Salt (about 1/2 a teaspoon)

Heat oil in a large saucepan. Add onion and cook gently until soft. Add the spices and the tomatoe purée, stirring to combine.  Add potatoes and stir to mix. Add about half a cup of water and cover. Cook for 15 minutes stirring occasionally. Add more water if needed. Add peas, stir, and simmer another 5 minutes. Add salt if needed. Serve with roti or rice.

Pea curry from "Picking peas".


1 comment:

  1. Hi Eva,Thanks for the recipe and for the continuance of your blog.I have enjoyed reading of your exploits at school with camp outings/activities and was shocked at the amount of money raised for the chicken feed, well done your class.It was a pleasure to knit the jersey and thanks for the picture/thank you note, its up on the fridge. Looking forward to reading more of your blog postings in the future.

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