Ingredients

The following ingredients have 5 Servings
  • 6 2-inch pieces turmeric root
  • 1 tbsp coconut oil
  • 1 cup frozen green peas
  • 1 tsp grated ginger
  • 1 small moderately hot green chili pepper ((optional))
  • 1 tsp fennel seed powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp finely chopped coriander leaves
  • 1 large tomato ((pureed, or use 1/2 cup canned tomato puree))
  • 10 oz canned coconut milk
  • Salt to taste

Instruction

  • Heat the oil in a saucepan or a dutch oven.
  • Add the turmeric root and saute, over medium-low heat, for 10 minutes or until the turmeric starts to slightly brown.
  • Add the grated ginger, chili pepper if using and coriander leaves and saute another minute.
  • Add the green peas and saute for a couple of minutes.
  • Add the powdered spices, including the fennel seed powder, the coriander powder, and the garam masala.
  • Add the tomatoes and stir well to mix. Let the mixture cook about two to three minutes or until it boils.
  • Add the coconut milk and bring to a boil.
  • Add 1/2 to 1 cup water, according to how thick or thin you want your curry to be. I add less because I like the curry thick.
  • Bring the curry to a boil, then cover with a tight lid and cook the curry for 15 minutes over medium-low heat.
  • Turn the heat off and let it stand for a few minutes before serving. Garnish with fresh coriander leaves before serving.