Vegan green peas and carrot stew on rice? My Grandma certanly wouldn’t call it that way but she would still make it. And she did, and we ate it often, especially in spring when her garden was bursting with fresh and thin spring onions and first little red raddish marbles rolling from the plate. And of course, with some good nice, fluffy and piping hot rice on the side.
What’s there not to like? Or complicated to cook? When thinking about this dish, I felt like this is another one of those “non recipes” that are just thrown together as they come, in a hurry, without measuring and strict rules. What’s there to present to people anyway, if there’s really nothing new for them to discover?
Well. It may be so. And you really don’t need instructions to assemble this little meal. If so, take it as another little reminder of someone’s grandma’s humble kitchen and poor people’s cooking. Poor yet clean and packed with health. Simplicity is also good for ones health, especially if healthy meal is good to go in less then an hour, don’t you think?
Vegan green peas and carrot stew on rice
Cook rice by one of these recipes or on your own favourite way.
2 – 3 spring onions cut in small circles (both white and green parts) or one small onion diced finely
400 g fresh or frozen green peas
1 carrot cut in small, thin pieces
salt, pepper to taste
1 clove of garlic or garlic powder (optionaly)
1 tbsp flour or cornstarch
spring onion and red raddish for garnish
On 2 – 3 tbsp of oil cook spring onions and carrot for a few minutes, or till the carrot lets it’s nice scent and colour. Add enough water to cover and cook on low heat till vegetables are tender. You may want to add more water during the cooking Add seasonings (and garlic if you like). In a little bowl mix flour with some water to a runny paste without lumps. Move the saucepan from the heat, add flour and stir vigorously so there’s no lumps. Put it back on the heat and cook and stirr for another 5 minutes or till stew has thickened and flour is cooked. If needed, add little more water. Serve with rice, potatoes or whatever you fancy and garnish with some spring onion and red raddish circles.
Don’t forget to pin this little dish for later!