Indian Mushy Peas
5m prep 10m cook 15m ready
These Indian-inspired mushy peas are sweetened with coconut and make a great side dish for curry or a vegetarian take on fish and chips.
Nutrition (per serving, estimated)
Estimated based off 7 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37.5 mg
- Iron: 1.53 mg
- Magnesium: 24 mg
- Phosphorus: 57.3 mg
- Potassium: 184 mg
- Zinc: 0.49 mg
Let's Cook
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Step 1.
Bring a medium saucepan of water to a boil. Add the frozen peas and cook for 3–4 minutes until softened. Drain the peas in a colander and set aside.
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Step 2.
Return the empty saucepan to medium-low heat. Add the unsalted butter and let it melt completely. Add the desiccated coconut and cook, stirring constantly, until it becomes fragrant and lightly toasted, about 2–3 minutes.
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Step 3.
Add the cooked peas, lime zest and juice, salt, sugar, and finely chopped mint to the pan with the toasted coconut. Stir everything together to combine, then roughly mash the mixture with a fork or potato masher to your desired consistency.
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Step 4.
Serve the mushy peas immediately as a side dish.
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