Fresh peas worth the shell game
Age-old vegetable is at home in the garden, kitchen and worldly points in between
Peas have thousands of years of culinary history, obviously, they get around. But not always to today's modern kitchen. (Bill Hogan/Chicago Tribune)
Note: Think of keema as the sloppy joes of India. For a spicier dish, add a chopped serrano pepper to the onion as it is cooking.
2 tablespoons canola oil
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon grated ginger root
1 pound lean ground turkey
1 tablespoon garam masala
2 teaspoons turmeric
2 tablespoons tomato paste
1/2 cup water
1 cup fresh or frozen peas
1/4 cup plain Greek-style yogurt
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1/2 tablespoon chopped fresh mint
4 large naan or other flatbreads, warmed
1. Heat the oil in a large skillet over medium-high heat. Add the onion, cook 5 minutes. Add the garlic and ginger; cook 1 minute.
2. Add turkey; cook until the meat starts to brown, 7-8 minutes. Add garam masala and turmeric; cook 1 minute. Add tomato paste and water; cook, stirring, 1 minute. Add peas, cover; cook 3 minutes. Stir in yogurt. Season with salt; stir in cilantro and mint. Serve with naan.
Per serving: 450 calories, 25% of calories from fat, 13 g fat, 2 g saturated fat, 46 mg cholesterol, 38 g protein, 48 g carbohydrates, 766 mg sodium, 7 g fiber.