I remember when we were growing up in Malawi we used to grow our own vegetables, and always used to enjoy cooking the first crop of peas into this curry. It is a good combination of sweet and spicy flavours and is another simple curry that is good to serve as a main or accompanying another curry. Over the holiday period my son was taught a particular song about peas from his Montessori for his performance, and he regularly kept on singing that. So it was quite appropriate to have the curry and let him sing the song.
Sugar snap peas are also known as mange tout and are eaten with their pods.
Sugar snap Peas Curry
Preparation time: 5 mins Cooking time: 15 to 20 minutes Serves: 4
6 cups of sugar snap peas
1 tbsp sunflower oil
1/4 tsp each of mustard seeds (rai) & cumin seeds (jeeru)
1/8 tsp asoefatida (hing)
1/2 tsp turmeric powder (hurdur)
1 tsp chilli powder, salt and cumin & coriander powder (dhana jeeru)
juice of half a lemon
1/2 cup water
1) In a medium heavy based pan on a medium heat heat the oil, once it is heated after a few seconds add the mustard seeds (rai), cumin seeds (jeeru) and asoefatida (hing).
2) Once they start to pop add the peas and the remaining ingredients and cover and let it cook for about 10 minutes. Check to see if the peas are cooked, they should still be slightly crunchy, if done you can switch off the stove and you are ready to serve. If not cook for a further few minutes until done.