Mushy Pea Curry
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
mushy peas
3.53 oz
onion
2 cloves
garlic
1 tsp
Ginger
7.06 oz
Tomato
13.52 fl oz
coconut milk
2 tsp
Curry powder
1 tsp
Turmeric
1 tsp
Cumin
1 tsp
Coriander
1 tsp
Salt
2 tbsp
vegetable oil
0.71 oz
fresh cilantro
Directions
Step 1
Heat vegetable oil in a pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
Step 2
Add curry powder, turmeric, cumin, and coriander to the pan. Stir well to coat the onions and spices. Cook for 1 minute.
Step 3
Add mushy peas, chopped tomatoes, and coconut milk to the pan. Stir well to combine. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Step 4
Season with salt to taste. Cook for an additional 5 minutes.
Step 5
Garnish with fresh cilantro before serving.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.441 g | 0.4% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.2205 mg | 16.96% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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