CURRIED PEAS AND CARROTS WITH APPLE CHUTNEY
India, being the main producer of peas, has no shortage of recipes featuring this ingredient! Here, we’ll add other vegetables and serve it with apple chutney for a sweet and tangy touch.
Ingredients
For the curry
- 200 grams of frozen peas
- 2 carrots
- 1/2 leek
- 1 stalk of celery
- 1/2 onion
- 1 tomato
- 2 cloves of garlic
- 1 teaspoon of curry
- 1 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of chili powder
- 2 ground cloves
- Salt, pepper
- 30 grams of butter
For the chutney
- 2 apples
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of turmeric
- 1 chili pepper
- 1 teaspoon of sugar
- 10 grams of butter
Instructions
- First, prepare the chutney: Peel the apples, cut them into small cubes, and put them in a pan over high heat with the butter and spices. Allow them to brown for 10 minutes, then add the sugar and let them caramelize. Remove them to a container and let cool.
- Chop the onion and garlic, and sauté them in a pan with half of the butter. Let them brown well, add the spices, let them brown for a few seconds as well, and then add the peas, julienned carrots, finely chopped leek, and celery. Cover and cook over medium heat for about 10-15 minutes (until the peas are soft). Remove the lid, add the diced tomato, the remaining butter, increase the heat, and let cook for another 5 minutes until the tomato is fried and all the liquid has evaporated.
- Serve the peas accompanied by the chutney and basmati rice.