Pea Masala

Ingredients for 3 servings:

• 50 g cashew nuts, unsalted
• 200 g tomato(s) peeled and pitted weighed
• ¼ tsp ginger, peeled, finely diced
• some chili pepper(s), green, without seeds, very finely diced, amount according to taste and spiciness
• 1 bay leaf
• 1 clove(s)
• 1 cinnamon stick(s), approx. 3 cm
• 1 cardamom pod(s), the released seeds
• 1 ½ onions, diced
• 2 garlic cloves, finely diced
• ¼ tsp turmeric
• 1 pinch(s) coriander powder
• 1 pinch(s) cumin powder
• 1 tsp garam masala
• 1 pinch(s) fenugreek, ground
• Salt
• Sugar
• 1 ½ tbsp coconut oil
• 2 tbsp yogurt
• 2 tbsp coconut milk
• 300 ml water, approx.
• 150 g peas, fresh or frozen

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 15 minutes; Total time approx. 10 hours 35 minutes

Soak the cashews in water overnight. Dry them the next day and puree them with the tomatoes. Heat oil in a pan over low heat. First, briefly toast the bay leaves, cloves, cardamom, and cinnamon, then add the diced onion and fry until golden brown. Add the garlic, cashew-tomato mixture, ginger, chili, and the remaining spices and fry for one minute, stirring constantly. Add the yogurt, coconut milk, and water, and simmer for a few minutes. Stir in the peas and cook for two minutes, adding a little more water if necessary. Season to taste.