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Prep time
10 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
We usually make this green pea dish with chopped lamb pieces, back at home in Turkey. We are currently going through challenging times, forcing us to be creative and come up with novel ideas.
I made this dish last night with whatever I could find in my freezer and pantry, peas and root vegetables respectively. It turned out to be a real treat. We devoured this with mixed quinoa rice and plain yoghurt on the side. —Saboush
Ingredients
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1 pound
frozen green peas
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2
medium size carrots, chopped or sliced
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1
medium size potato, chopped into cubes
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1/2
sweet potato, chopped into cubes
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1
large onion, finely sliced
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1 cup
chopped tomatoes
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2 cups
vegetable/beef stock, depending on your preferennce
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salt and pepper, to season
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2 tablespoons
light olive oil, for cooking
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1 tablespoon
mild curry powder
Directions
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Warm the oil in a heavy-bottomed, medium-size saucepan. Add the onion and sauté until soft, but not brown.
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Add the root vegetables, chopped tomatoes, seasoning and stir fry for further 5 minutes.
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Pour in the vegetable stock, and bring to a boil. Once it starts boiling, reduce the heat, close the lid and simmer for 30 minutes until all the vegetables are tender.
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Serve on a bed of rice of your choice.
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