Your folders
Your folders

Export 12 ingredients for grocery delivery
Step 1
Heat a large Dutch oven or pot over medium-high heat until hot, about 3 minutes. Add the oil and onion and cook, stirring, until softened, about 3 minutes.
Step 2
Reduce the heat to medium, and add the garlic, coriander, cumin, paprika and crushed red pepper flakes. Cook, stirring, until fragrant, 30 to 60 seconds (don’t let the spices burn).
Step 3
Add the crushed tomatoes and their juices and sugar and cook for about 2 minutes. Add the coconut milk, along with the salt and a few turns of the peppermill. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Step 4
Stir in the peas. Taste the sauce, and season more salt to your liking. Simmer just until peas are warmed through and the sauce is slightly thicker, 4 to 5 minutes.
Step 5
To serve, spoon the rice into bowls, ladle the stew over and garnish with cilantro, if using.
Your folders
60 viewskasiakines.com
Your folders

273 viewsdeliciousmagazine.co.uk
5.0
(2)
Your folders

174 viewsjeanieandluluskitchen.com
3.0
(2)
20 minutes
Your folders

202 viewscooking.nytimes.com
4.0
(1.5k)
Your folders

147 viewsveganricha.com
4.9
(14)
20 minutes
Your folders

183 viewsyuzubakes.com
5.0
(1)
Your folders

185 viewscookidoo.com.au
30 minutes
Your folders

196 viewsinternationalcuisine.com
5.0
(1)
20 minutes
Your folders

569 viewscooking.nytimes.com
5.0
(642)
Your folders

208 viewsepicurious.com
3.8
(4)
Your folders

188 viewsfoodnetwork.com
4.7
(3)
30 minutes
Your folders

58 viewswellnourished.com.au
4.9
(12)
10 minutes
Your folders

227 viewsjamieoliver.com
Your folders
.jpg)
262 viewsbonappetit.com
4.7
(24)
Your folders

567 viewsbonappetit.com
4.5
(150)
Your folders

183 viewstwospoons.ca
40 minutes
Your folders

187 viewsbbcgoodfood.com
25 minutes
Your folders

39 viewsfigandoliveplatter.com
25 minutes
Your folders

436 viewsrecipelion.com
4.0
(11)