My friend, and Chef, Jill Smith gave me this recipe and a whole bunch more to share with you for our Meatless Monday sessions. We’re going to head to Asia for the next few weeks. One of the keys to preparing Asian Cuisine is to have all of your ingredients prepped before you start cooking ~ you’ll thank me for that tip:)
- 4 T. Vegetable Oil
- 2 t. Mustard Seeds
- 2 Onions, minced
- 12 garlic cloves, minced
- 2 t. Ground Cumin
- 2 t. Ground Black Pepper
- 2 t. Ground Coriander
- 1 t. Ground Tumeric
- 20 Roma Tomatoes, Large Dice
- 2 Cups Frozen Green Peas
- 1 oz. ginger, peeled and minced
- 2 Jalapenos, seeded and minced
- 1/4 Bunch Cilantro
- Salt and Pepper to Taste
Heat oil in a saute pan and add mustard seeds. When they start to pop, add the onion and cook for 2 minutes.
Stir in the cumin, black pepper, coriander and tumeric. Saute for 1 minute.
Add the tomatoes and cook covered for 10 minutes under low heat.
Add the peas and cook for 3 minutes.
Add the ginger, jalapeno and cilantro. Cook for 3 minutes, season to taste. Enjoy with Basmati rice or Naan.
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