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Indian Mushy Peas
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Nisha Katona
Published 2022
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 50
Method
- Add the peas to a medium saucepan of boiling water and cook for 3–4 minutes, or until softened, then drain and set aside.
- 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.
- When the coconut is toasted, add the cooked peas along with the lime zest and juice, salt, suga
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I found this a little dry. It was not easy to mush the peas with the amount of shredded coconut. It was a touch salty, even though I only added one teaspoon of salt the two suggested as a guideline. It worked as part of a meal.