Mushy Pea Curry

• 300g fresh tomatoes, roughly chopped
• 1 small onion, roughly chopped
• 150g fresh coconut
• 5 cloves of garlic
• 2 cm ginger, roughly chopped
• 3 fresh green chillies (amend to personal taste)
• 2 tbsp oil
• 1 tsp cumin seeds
• ½ tsp turmeric
• ½ tsp red chilli powder
• 400g tin marrow fat peas or frozen peas
• Salt to taste
• 1 tsp coriander, chopped

Method

1. To make the masala, blend the tomatoes, onion, coconut, garlic, green chillies and ginger to a paste with 200ml of water.
2. Heat oil in a pan and add the cumin seeds until fragrant.
3. Pour the blended mixture into the pan and cook for about 10 minutes.
4. Add in the turmeric and chilli powder and stir. Leave this to cook so it thickens and the starts to make a masala.
5. Stir in the green peas with about 50ml of water and stir.
6. Continue to cook until the peas are soft and cooked through. Taste and adjust the season if required.
7. Sprinkle with some fresh coriander to serve with some rice.