Following on from the Spinach Curry Pesto and the lovely Jane Sompers’ recipe request for Dorset Magazine, I next decided to work with the wonderful Sugar Snap Peas. The vegetables that I’ve had from www.goldhillorganic.co.uk are like no other I’ve had before so I was really looking forward to working with these beautiful, luscious & super tasty sugar snap peas. Welcome to Spiced Sugar Snap Peas!
Sugar Snaps Peas (also known as Sugar Snaps and Mange Tout)are not a vegetable I use very frequently in my cooking so before rushing in, I sat back with my note pad (yes I still like to use a pen and paper when formulating ideas!) and took some time to think about my Sri Lankan curry spices and what I wanted to achieve with this recipe. Seen as we are coming into summer I knew I wanted to make a dish that was light, not too overpowered by the spices themselves and versatile – a side dish that would sit well with a range of other dishes. I had a few conversations with my mum too (my guru) and voila – Spiced Sugar Snaps came to be. Here’s how to make it!
Time to Get Preparing
Serves – 3 -4
Preparation Time – 15 minutes
Cooking Time – 10-15 minutes
200g Sugar Snap Peas finely sliced (I did mine diagonally)
1 tbsp vegetable oil
3 garlic cloves – crushed
1 medium tomato – deseeded and chopped
3cm cinnamon quill
1/2 tsp mustard seeds
5 curry leaves
1/2 tsp turmeric
1 1/2 tsp unroasted curry powder (or mild curry powder)
Salt to taste
Time to get Cooking - Heat the oil in a medium pan, add mustard seeds, curry leaves, onion and garlic. Stir through till onions are glassy looking. Add sugar snaps, toss, then add turmeric, unroasted curry powder and chilli (if using). Cook for 3 minutes. Stir and add tomato, salt to taste and water. Cook for a further 5 minutes or until water has been absorbed. Check the sugar snaps are cooked through, check seasoning and its ready to serve.
Optional but Super Tasty - If you want a little extra kick to the dish add 1 to 1 1/2 tsp chilli flakes or 1 small fresh red or green chilli finely sliced.
Top Tips – Don’t put a lid on the pan when cooking the beans. Leaving the pan open will stop the beans from losing their colour.
This recipe makes a perfect accompaniment to a traditional Sri Lankan rice and curry. Why not pair it with some rice, a Hari Hari Chicken Curry (http://www.harihari.co.uk/product/chicken-curry-spice-pack/) and a Dhal (http://www.harihari.co.uk/product/dhal-spice-pack) The perfect feast to eat on your own or share with family and friends!!
And here it is!! The recipe in the May issue of Dorset Magazine!