This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."
-Neil Armstrong, Astronaut
This is a quick and very special side dish. The spicy curry and ginger beautifully complement the sweet peas and rich yogurt.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|2 tsp||olive oil|
|1 tsp||fresh ginger (peeled and minced)|
|1 small||shallot (minced)|
|1/4 tsp||curry powder|
|1 1/2 cups||frozen peas (thawed)|
|fresh ground black pepper (to taste)|
|2 Tbsp||non fat Greek yogurt|
Place the olive oil in a small sauce pan over medium heat.
Add the ginger, shallots and curry powder. Cook, stirring frequently, for about 5 minutes until the shallots are slightly soft.
Add the peas, water, salt and pepper. Cook for about 5 minutes stirring frequently.
Remove from the heat and let stand for one minute. Add the yogurt and stir in until well blended.
Serving size: about 1 cup
|Calories 170||Calories from Fat 43|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 25g||12%|
|Dietary Fiber 7g||27%|
|Vitamin A 26%||Vitamin C 32%|
|Calcium 7%||Iron 13%|
|Vitamin K 34 mcg||Potassium 463 mg|
|Magnesium 56 mg|