It’s been a really good year for our garden this year. One of the consistently producing plants in our garden are sugar snap peas. We’ve got about 24 vines growing up some string and they put out like crazy.
I had little luck finding recipes with sugar snap peas in any of my books or online. The one that I did find in a book was from a vegetable cookbook, which stars veggies, but is far from vegetarian. The recipe was for a shrimp and mushroom curry… gross.
So, here’s a delicious curry that showcases my sugar snap peas and proves they can carry this thick, filling curry all by themselves!
- vegetable oil
- 2 cloves garlic
- 2 dried whole red chilies
- 2 tsp tumeric
- 2 tsp ginger root, minced
- 200 g sugar snap peas, washed, tips and strings removed
- 500 g small mix of red and gold potatoes, diced
- 1 large sweet potato, peeled and diced
- 1 small tomato, peeled, seeded and small diced
- 1/2 cup red lentils
- 1 cup water (optionally, substitute 1/4 cup of the water for coconut milk)
- 2 tsp fresh oregano, chopped
- Heat oil (~2tsp) in wide cast iron skillet over low heat, and garlic and cook until slightly golden.
- Add the chilies, tumeric, ginger root, and cook for 30 seconds, then boost the heat to medium high and add in the sugar snap peas.
- Season with some salt and cook peas until golden brown (but don’t char them!), then drop the heat back to low.
- Using tongs, remove the pea pods and keep aside. Add in the gold/red potatoes to give them a head start, for about 10 minutes.
- Now, add in the sweet potato, tomato, lentils and water. Increase heat to high to bring the water to a boil, then drop it again to low. Simmer for 20 minutes, covered, scrapping the bottom occasionally to avoid burning and add more water if it becomes too dry.
- Uncover, and cook until the potatoes are soft and there is not runny water left.
- Kill the heat and stir in the oregano and the cooked peas. Serve with some chopped cilantro or extra crushed red peppers.