English Peas Stew

Ingredients

• 3 cups frozen English peas (or fresh shelled peas)
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped (or 1 cup canned crushed tomatoes)
• 1 tbsp tomato paste
• 1 carrot, diced (optional)
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 2 cups water or vegetable stock
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for serving

Instructions

1. Sauté the base: Heat oil in a medium pot over medium heat. Add onion and cook until soft and golden, about 8–10 minutes.

2. Stir in garlic and cook for 1 minute until fragrant. Add tomato paste and cook for another minute.

3. Add chopped tomatoes, curry powder, cumin, and paprika. Cook until the tomatoes break down into a thick sauce, about 5–7 minutes.

4. Add the peas: Stir in English peas and carrot (if using). Pour in water or stock and season with salt and pepper.

5. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until the peas are tender and the stew has thickened into a rich gravy.

6. Taste and finish: Adjust salt and pepper. If you like a thicker stew, mash a few peas against the side of the pot and stir them back in.

7. Serve: Ladle over rice, next to matooke, or with warm chapati. Top with fresh herbs.

Bree's Notes

English peas stew was a weeknight staple in our house — nothing fancy, just peas, tomatoes, and onion doing quiet work on the stove. Fresh peas are lovely when you can find them, but frozen peas work beautifully and save you the shelling. Don't rush the onion — that golden base is what makes the gravy taste like home.