Recipe by Chef Jonathan Bardzik
Sweet carrots and spring peas get a burst of flavor from Indian spices and floral citrus zest making this a delicious, farm-fresh take on a classic freezer section combo of veggies. I developed this recipe a decade ago and only learned recently that there is a dish using curry leaves called gajar matar ki sabzi which is made in northern India where peas and carrots are seasonal vegetables in the winter.
2 tbs ghee or butter
1 tbs mustard seeds
1 tbs cumin seed
1/2 medium onion, diced
2 medium carrots, diced
1 tbs turmeric
1 1/2 cups vegetable or chicken stock
2 tbs minced ginger
1/2 tsp orange zest
2 cups peas
2 cups pea shoots, tough stems removed
Warm ghee in a large sauté pan set over medium heat. Add mustard and cumin seeds. Toast until mustard seeds begin to pop, about 2-3 minutes.
Add onion, carrot and turmeric. Sauté until onions soften, about 3 minutes longer. Add stock and a 1/2 tsp salt and cover. Simmer until carrots are tender but still firm.
Add ginger, orange zest and peas. Cover again and simmer until peas soften but are still firm. Add additional water, no more than 1/4 cup at a time, if the pan gets dry. Remove cover and cook until sauce thickens to a glaze.
Remove from heat and season to taste with additional salt and pepper as needed. Divide your pea tendrils among four plates and top with peas and carrots. Sprinkle with carrot microgreens to serve.
TIP: This is a satisfying vegetarian one dish meal. As a side dish try it alongside yogurt and Garam Masala marinated chicken.
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