We usually make this green pea dish with chopped lamb pieces, back at home in Turkey. We are currently going through challenging times, forcing us to be creative and come up with novel ideas.
I made this dish last night with whatever I could find in my freezer and pantry, peas and root vegetables respectively. It turned out to be a real treat. We devoured this with mixed quinoa rice and plain yoghurt on the side. —Saboush
frozen green peas
medium size carrots, chopped or sliced
medium size potato, chopped into cubes
sweet potato, chopped into cubes
large onion, finely sliced
vegetable/beef stock, depending on your preferennce
salt and pepper, to season
light olive oil, for cooking
mild curry powder
- Warm the oil in a heavy-bottomed, medium-size saucepan. Add the onion and sauté until soft, but not brown.
- Add the root vegetables, chopped tomatoes, seasoning and stir fry for further 5 minutes.
- Pour in the vegetable stock, and bring to a boil. Once it starts boiling, reduce the heat, close the lid and simmer for 30 minutes until all the vegetables are tender.
- Serve on a bed of rice of your choice.