Frozen peas are a fantastic freezer staple. You can elevate them - quickly - to a higher level with the help of a little curry and cream. The combination adds a sophisticated kick to a variety of main courses, from grilled meats, to fish, to roasted Sunday dinners.
- Prep: 2 min
- Cooking: 5 min
- 2 cups (500 mL) frozen peas
- 1/2 tsp (2 mL) butter
- 1 tsp (5 mL) minced garlic
- 1 tsp (5 mL) minced gingerroot
- 2 tsp (10 mL) Madras curry paste
- 1/2 cup (125 mL) 35% whipping cream
- 1/8 tsp (0.5 mL) salt
- 1/8 tsp (0.5 mL) pepper
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Bring 1/2 cup (125 ml) water to the boil in a small saucepan. Add peas and simmer for 2 minutes. Strain and set aside.
Just before you’re ready to eat, heat butter in the same saucepan over medium heat. Add garlic, ginger and sauté for 30 seconds. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add cream and, simmer, stirring, for 2 to 3 minutes or until paste is incorporated and cream thickens slightly. Return peas to the pan and season with salt and pepper. Stir to coat and serve immediately.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||3 % / 38 mg|
|Vitamin A:||16 %|
|Vitamin C:||12 %|