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Curry with peas and carrots

Curry with peas and carrots




Cooking time


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


  1. In a pan, heat oil at medium high and cook onions, garlic and ginger for 5 minutes.
  2. Add curry, vegetables and coconut milk. Increase to medium high heat and cook for 5 more minutes, stirring occasionally.
  3. Serve as a side for fish, poultry or pork.

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