An easy way to make your family and kids get their daily intake of vegetables in a tasty and simple way. I use the peas and carrots from the frozen veggies section at the grocery store. Make sure you always have this in your freezer and it takes minutes to whip up this healthy meal… and its kid approved too.
Peas and Carrots curry
Prep time:
Cook time:
Serves:
Peas and Carrots curry
An easy way to make your family and kids get their daily intake of vegetables in a tasty and simple way. I use the peas and carrots from the frozen veggies section at the grocery store. Make sure you always have this in your freezer and it takes minutes to whip up this healthy meal... and its kid approved too.
Ingredients
- 4 Cups Peas and Carrots, (Frozen)
- 1/2 Cup Water
- 1 Tablespoon Red Chilli Powder
- Salt to taste
- 1/2 Cup Grated Coconut
For Flavour Infusion (Tempering)
- 2 Tablespoons Oil, (coconut/vegetable/ olive oil)
- 1 Tablespoons Mustard seeds
- 1 Tablespoon Cumin Seeds
- 1 1/2 Tablespoons Split Black Gram Dal (Urad Dal)
- 1/2 Teaspoon Asafetida
- 1 1/2 Teaspoon Turmeric Powder
- 6 to 8 Curry Leaves
Method
- 1)
Heat oil in a pan and add the tempering ingredients. Sauté until the urad dal becomes golden brown (toasted) and the mustard seeds start to crackle and splutter.
- 2)
Add the peas and carrots, salt, turmeric power, red chili powder and water.
- 3)
Cover it and let it cook for about 6 to 8 minutes on medium heat, until they are bright green color and tender. Take care to not overcook peas and carrots. Stir at about 5 minutes so the spices mix well.
- 4)
If there is water in the pan, please turn up the flame and saute until the water evaporates.
- 5)
Switch off the stove and garnish with the grated coconut.
- 6)
The peas and carrots curry is ready to be served and can be had with rice, quinoa, Indian bread (chapati/ naan) or as a side dish.
(Please see my other kozhumbu recipies so you can have a complete meal).