Peas with carrots and potatoes is one of my frequent, low cost, quick and easy warm main course family regulars. As I take this recipe for granted, I never thought of posting it before, but others liked it too and asked me to, so here it is; Tasty Green Peas Recipe with Carrots!
I prepare this vegan recipe with olive oil, so although generally served as a warm main course, can be served chilled as a side. Keeps well in the fridge for 2-3 days.
Fresh or Frozen Peas?
Fresh peas are nice if you grow them in your garden, but frozen peas are very handy and healthier than fresh peas. As soon as peas are picked the sugar in them start turning into starch. After learning this I almost always use frozen peas.
I suggest that you do not use canned peas for this recipe, as they are ready to serve and it would not be meaningful to cook them again, ruining the recipe.
I often use a pressure cooker for this dish, it speeds up the whole process. Start with chopping the onion, garlic cloves, cube the carrot and the potato. Try to cut the potato and the carrots small and similar. I use salt, black pepper, a pinch of cumin, red pepper flakes for this dish. Feel free to add thyme or any other spice you find fit.
Start with heating your pot, then add the olive oil. Once slightly heated sauté the onions until almost caramelized. Only then add the garlic cloves as when cooked too long they leave out a bitter taste. Move on to add the carrots first as potatoes cook faster. Just before the peas add the tomato paste and mix well to blend. After the peas add about a cup of warm water mix and let simmer until all vegetables are ready to serve and enjoy.
Serve with a fresh tomato salad or a scoop of plain yogurt. Rice pilaf, kuskus pasta or a pasta farfalle will be good side. In this instant I served it with Cucumber Yogurt Salad / Cacık and Turkish Rice Pilaf.
Enjoy.
Peas with Carrots and Potatoes for Warm Main Course
Ingredients
- 400 grams peas frozen
- 1 onion
- 2 garlic cloves
- 2 potatoes
- 1 carrot
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cumin
- ½ teaspoon dry mint
- ½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 100 millilitres warm water
Instructions
- Slightly heat the olive oil in a pot, preferrably a pressure cooker.
- Add chopped onion and saute until almost translucent.
- Add 2 chopped garlic cloves and saute another 1-2 minutes.
- Add cubed carrots and mix and cook for 1-2 minutes.
- Add cubed potatoes and mix and cook for 1-2 minutes.
- Add a tablespoon of tomato paste and mix.
- Add spices and peas.
- Add enough water to cover the bottom of the pot, mix.
- Bring to boil and lower heat and let simmer until the vegetables are cooked.
- Add warm water if necessary while cooking if not using a pressure cooker.
- Serve warm as a main course or chilled as a side.