Curried Peas And Carrots

• Peas and carrots are a standard dish in most people's cooking repertoire. Here they are raised to new levels with spicing. I use a small green bird's eye chili but a serrano would also be fine. You can make this flavourful curry as hot as you wish.
• Preparation time: 10 minutes
• Cooking time: 45 minutes
• Servings: 4
• Ingredients
• 3 tbsp vegetable oil
• 2 cups chopped onions
• 1 tsp finely chopped green chili, seeds removed if preferred
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1 tsp cumin powder
• 1/4 tsp coriander powder
• 1/4 tsp red chili powder or cayenne, or more to taste
• 1/2 tsp cumin seeds
• 1/2 cup water
• 1 small tomato, chopped
• 1 cup diced carrots
• 2 cups peas, fresh or frozen
• Salt to taste

1. Heat oil in a nonstick skillet over low heat. Add onions and cook, stirring occasionally, until browned, about 20 minutes. Add green chili, garlic and ginger. Saute for 2 minutes longer or until softened. Add cumin, coriander, chili powder and cumin seeds and saute for 2 minutes to release flavours.
2. Add water and tomato and continue to cook on low 3 minutes longer or until spices no longer taste raw. Water should bubble slightly. Add carrots, cover skillet and cook for 5 minutes or until softened. Add peas and cook a few minutes longer or until tender. Add salt to taste. Serve with the lamb.

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Taken from www.epicurious.com/recipes/member/views/curried-peas-and-carrots-51700641 (may not work)