These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish. Created by: The Golden Temple Conscious Cookery, Los Angeles Heat oil and butter in large heavy skillet. Add onions and saute until tender. Puree garlic and ginger in blender with small amount of water and add to onions. Add caraway seeds, salt, pepper and turmeric. Cook 8 minutes, stirring often to prevent sticking and scorching. Add tomato puree and heat through. Add peas and simmer 5 minutes. Add coriander, cumin and red pepper and cook 10 minutes. Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender. Serve with yogurt and sweet chutney, if desired.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 4.1mg||1 %|
|Sodium 14.9mg||1 %|
|Potassium 779.5mg||21 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 35g|
|Protein 10.5g||15 %|
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Calories per serving: 235
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