Pakistani pea stew

Ingredients for 2 servings:

• 50 g onion(s), finely diced
• 2 tbsp rapeseed oil
• 1 can of tomatoes, chopped (pelati, 400 g)
• 200 ml coconut milk
• 250 ml vegetable stock
• 1 clove(s) garlic, finely chopped
• ½ tsp cumin, ground
• ½ tsp coriander, ground
• 2 bay leaves
• some chili powder as needed
• 1 tsp sugar
• 400 g peas, frozen, green
• 1 tbsp mint, freshly chopped
• Salt and pepper, freshly ground
• some chives or parsley, chopped, for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

easy, quick, vegan, vegetarian

Sauté the onion in oil, add the peeled potatoes, coconut milk, and broth. Stir in the garlic, cumin, coriander, bay leaves, chili, and sugar and bring to a boil. Add the peas and simmer for 15 minutes. Stir in the mint and season with salt and pepper. Sprinkle with chives or parsley. Serve with bread or flatbread.