Curried Sugar Snap Peas

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Curried Sugar Snap Peas

 

 

3 cups sugar snap peas, julienned

3 Tbsp freshly grated coconut

 

De-string the peas and then julienne. Mix with the freshly grated

coconut and set aside in a bowl.

 

Dressing:

1 Tbsp. olive oil (Extra-Virgin, first press)

1/2 medium lemon, juiced

1 date, soaked and mashed

1/2 tsp. black mustard seeds, ground

1/2 tsp. cumin seeds, ground

1/2 tsp. garam masala

l/4 tsp. turmeric powder

Pinch asafaetida (optional)

Braggs to taste or sprinkle of salt

2 Tbsp. freshly chopped cilantro for garnish

 

In a small bowl blend the oil, lemon juice, mashed date, spices and

Braggs. Pour the dressing onto the peas and toss well. Sprinkle

chopped cilantro leaves over the top.

 

Serves 2-4. Keeps in refrigerator for 2-3 days.