Ingredients:
1 (16 ounce) cans coconut milk
2 1/2 teaspoons curry powder
2 teaspoons olive oil
fresh ginger
1 onions, diced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
4 tomatoes, seeded and chopped
1 lb frozen peas
Directions:
In a small bowl, mix together coconut milk, and curry.
In a saucepan, heat oil over medium. Add onion, cinnamon and cumin. Saute until onions are soft.
Stir in tomatoes, peas and coconut milk. Reduce heat and simmer until peas are tender.
Serve over rice and pass naan bread.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.