¼ red onion. Set aside 1/4 medium red onion
1 clove garlic
1/2 inch fresh, peeled ginger
1/2 -1 whole red bell pepper
1 ripe tomato
1/4 cup of raw cashew nuts
and the roasted onion, garlic, bell pepper and ginger.
1/2 tsp cinnamon powder
3 crushed cardamom pods, 1/2 – 1 tsp plain chili powder (per your threshold for tolerance), 1/4 cup unsweetened coconut milk (So Delicious)
Chop the onion and set aside. Roast the onion, ginger, garlic and bell pepper in 1 tsp of oil. Set aside. In a blender puree the tomato, cashew nuts, roasted onion, garlic and bell pepper. Add a little water and puree until smooth. Set aside
Add oil to the pan and return the pureed mixture to the pan. Add the dry spices. Stir. Check for salt. Add the coconut milk. Reduce heat and cook covered until the oil surfaces. Add 1 cup of cooked peas to the pan. One quick stir and it’s ready to be removed from the stove. Garnish with chopped cilantro.