Nisha Katona

Indian Mushy Peas

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Meat Free Mowgli
Meat Free Mowgli

By Nisha Katona

Published 2022

  • About

These Indian-inspired mushy peas are not spicy, but are instead sweetened with coconut. They make a good side dish for a curry-based sharing feast, but they go particularly well with my Halloumi Pakora and chips/fries for a vegetarian take on British fish and chips.

Ingredients

  • 200 g/7 oz/1¼ cups frozen peas
  • 50

Method

  1. Add the peas to a medium saucepan of boiling water and cook for 3–4 minutes, or until softened, then drain and set aside.
  2. Return the pan to a medium-low heat, add the butter and let it melt, then add the desiccated coconut and cook, stirring, until toasted.
  3. When the coconut is toasted, add the cooked peas along with the lime zest and juice, salt, suga