This recipe had such an odd combination of ingredients, I knew I had to try it. I could only find sweetened coconut, so I used that (and I used about 3/4 cup). I left out the cayenne, and I only used 1 (16-ounce) bag of peas. But it worked! And it was good! Liam had seconds, and Toby had thirds. The coconut didn’t make the dish too sweet. Really interesting flavors here. It’s a keeper!
Stir-Fried Peas with Coconut
(Every Day with Rachael Ray, Nov. 2012)
time needed- 20 min.
1 cup shredded unsweetened coconut
2 cloves garlic, peeled and crushed
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne (I omitted)
1/4 tsp ground tumeric
2 tbsp vegetable oil
1 tsp mustard seeds
3 (10 ounce) packages thawed frozen peas- I used 1 16-ounce bag
In a small bowl, mix together the coconut, garlic, cumin, coriander, cayenne, turmeric, 1 tsp. salt and 2 tbsp. water.
In a wok or large skillet with a lid, heat the oil over high heat. Add the mustard seeds and cover immediately (the seeds will begin to pop). When the popping slows down, uncover, add the peas and cook for 1 minute.
Stir in the coconut mixture. Cook, stirring occasionally, until the peas are just tender and still bright green, about 3 minutes.