I’m back from the mayhem of my Silk Road Vegetarian book launch. It was so much fun and humbling that there was such a nice turnout. Probably nothing worse than coming to your own party and being the only one there! So now that it’s done, I can move on with posting some new recipes.
I love fresh from the pod green peas, although when I can’t get them I go for a bag of frozen peas. Now when you slather these peas in coconut oil, ginger and some red pepper heat, you have got an outer world experience with green peas. I kid you not. The combination of the three ingredients brings out the sweetness in the peas, coupled with the peppery ginger and coconut – it’s a dance on your tongue. This is a lovely side dish with a bowl of lentils and a side of some of your favorite rice.
Yield: 4 servings
1/4 cup 100% organic coconut oil
1/2 teaspoon dried oregano
3/4 teaspoon cumin seeds
2 teaspoons grated gingerroot
1/4 teaspoon turmeric
1/4 teaspoon unrefined whole cane sugar
1/4 teaspoon sea salt
2 teaspoons minced fresh red chili pepper
1 teaspoon minced fresh green chili pepper
2 ½ cups fresh peas (shelled) or frozen peas (defrosted)
1. Pour oil into large skillet or deep frying pan and heat over medium-high heat, about 1 minute, until hot.
2. Add oregano and cumin seeds and fry over medium heat for about 1 minute.
3. Add gingerroot and turmeric and fry an additional minute, mixing well.
4. Stir in sugar, salt, minced chili peppers and peas. Mix well, reduce heat to low, and cook, covered, 10 to 12 minutes.
5. Remove lid, and stir again. Continue to cook, uncovered, until the peas become a dull green-brown color and are very tender, about 13 to 15 more minutes.
6. Serve hot with your favorite rice.