Curry with peas and carrots
1 tbsp (15 ml) olive oil
½ onion, chopped
2 clove garlic, chopped
2 tsp (10 ml) freshly chopped ginger
1 tsp (5 ml) curry paste or powder
2 cans 10 oz (284 ml) Graves peas and carrots , drained
1/3 cup (80 ml) coconut milk or 15% or 35% cooking cream
- In a pan, heat oil at medium high and cook onions, garlic and ginger for 5 minutes.
- Add curry, vegetables and coconut milk. Increase to medium high heat and cook for 5 more minutes, stirring occasionally.
- Serve as a side for fish, poultry or pork.