Masala Petit Pois with Baby Carrots and Coconut

SERVES 6

1 pound fresh or frozen peas
5 tablespoons vegetable oil
1 pound baby carrots diced
¼ cup water
¾ cup coconut, grated
¼ cup cashew nuts
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 medium onion, chopped
1 tablespoon ginger, minced
1 clove garlic, minced
2 teaspoons ground coriander
1 teaspoon red chili powder
1 teaspoon turmeric
Salt to taste
1 medium tomato, chopped
5 curry leaves
2 cups water
3 tablespoons fresh cilantro, chopped

In a large sauce pan boil the fresh peas with enough water until tender and soft. Drain. If using the frozen peas, thaw. Heat 2 tablespoons of oil in a large saucepan over medium- high
heat, sauté the carrots for 3 minutes. Set aside.

In a blender, add ¼ cup water, coconut and cashew nuts and make a fine paste. In a large sauce pan, heat 3 tablespoons of oil, over medium- high heat. Add cumin seeds, mustard seeds, sauté until fragrant, about 1 minute. Add the onions, ginger, and garlic, and sauté until light brown,. Add the coriander, red chili powder, turmeric and salt, stir, add tomatoes and sauté until the fat leaves the mixture. About 5 minutes. Reduce the heat, add the coconut cashew paste and the curry leaves, stir for a minute.

Add 2 cups of water and bring it to a boil. Add the green peas and carrots, simmer for 5 minutes.

Serve hot, garnished with chopped cilantro.