Tempting Double Pea Curry

I’ve made this new-to-me recipe for Double Pea Curry twice now. The recipe comes from The Best of Annabel Langbein, Great Food for Busy Lives by New Zealander Annabel Langbein. It’s a vegetarian recipe and is quick and easy to make. This is a perfect dish for me to make when I’ve had a busy day and want something tasty for dinner because the ingredients are usually found in my pantry.

Double Pea Curry

1 tablespoon oil
2 teaspoons of crushed garlic
2 teaspoons curry powder
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground fennel seeds
1 teaspoon tomato paste
2 cinnamon quills
3 cups cooked chickpeas or 2 x 300g (10.1 oz) cans of chickpeas
1 diced red pepper (capsicum)
400g (14oz) can of chopped tomatoes in juice
1 cup green peas, thawed if frozen
salt & pepper to taste
1/4 cup chopped toasted cashews
2 tablespoons chopped coriander

Heat the oil in a large pan and cook the garlic, spices and tomato paste for 30 seconds.
Add the chickpeas, red pepper, tomatoes, peas, salt and pepper.
Cook over medium heat for 15 minutes, stirring frequently.
Add water if the mixture appears too dry – it should be moist but not sloppy by the end of cooking.
Mix in the cashews and coriander.
Serves 4 – 6

Shelley’s notes:
I halved the recipe.
I decided to add chopped onion, which I fried off with the spices.
I didn’t worry too much about precise measurements for the chickpeas and tomatoes, adding one can of each. It all worked out in the end.
Ms. Langbein notes that this recipe freezes well.