Cook: 5 minutes
Serves: 4
These Indian-inspired peas are not spicy, but are instead sweetened with coconut. They make a good side dish for a curry-based sharing feast.
Method:
-
Add the peas to a medium saucepan of boiling water and cook for 3–4 minutes, or until softened, then drain and set aside.
-
Return the pan to a medium-low heat, add the butter and let it melt, then add the desiccated coconut and cook, stirring, until toasted.
-
When the coconut is toasted, add the cooked peas along with the lime zest and juice, salt, sugar and the chopped mint. Stir to combine before roughly mashing together with a fork or potato masher.
To get more recipes, click here to sign up for our free JC food newsletter.
Support the world’s oldest Jewish newspaper
Ingredients
200g frozen peas
50g unsalted butter
50g desiccated/dried shredded coconut
Grated zest and juice of ½ lime
2 tsp salt, or to taste
1 tsp sugar
Small bunch of fresh mint, leaves only, finely chopped