This wonderful vegan spicy mangetout pea salad is a symphony of flavours and has some great texture to it. Bold and exciting, this dish is a hit alongside Middle Eastern dishes, curries or salmon.
2 people made this
3 tablespoons vegetable oil
1 large onion, finely chopped
1/2 teaspoon chopped root ginger
1 teaspoon ground turmeric
1 teaspoon chilli powder
1/2 teaspoon garam masala
1 teaspoon salt
ground black pepper, to taste
juice and zest of 1 lemon
150g chopped fresh coriander
Method Prep:10min › Cook:10min › Ready in:20min
In a frying pan over a medium heat, warm the oil and add the onion. Cook and stir for 5 minutes until soft. Add the ginger, spices, salt, pepper and lemon juice. Cook together for 5 minutes.
Add the mangetout to the frying pan and cook and stir for 5 minutes. Check the seasoning and adjust if necessary. Remove from the heat when the mangetout is bright green yet firm with a bit of a crunch.
Serve immediately in a warm serving bowl garnished with chopped fresh coriander.