Indian-Style Peas and Carrots

Serves 6

  • 2 Tbsp. ghee
  • 1 tsp. black mustard seeds
  • 2 tsp. basmati rice
  • 1 tsp. ground turmeric
  • 1 tsp. curry powder
  • 20 curry leaves
  • 2 cups frozen peas
  • 2 cups 1/4-inch diced peeled carrots
  • 3/4 cup water
  • 1 tsp. sea salt
  • 1/4 cup chopped cilantro
  1. Melt ghee in a large sauté pan over medium heat and then add mustard seeds.
  2. When seeds start popping, add rice. Cook until rice is light brown and add turmeric, curry powder, curry leaves, peas, and carrots. Mix well and cook 5 minutes.
  3. Add water and salt, bring to a simmer, and cover the pan. Lower the heat and cook 8 to 10 minutes, until carrots and rice are tender.
  4. Uncover, add cilantro, and mix well.