Araka Lathera (Peas and Potatoes Braised with Dill and Olive Oil)
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Ingredients
- 400 g frozen peas
- 400 g potatoes
- 2 carrots
- 4 spring onions
- 2 tbsp tomato purée
- 5 tbsp olive oil
- 20 g fresh dill
- 1 lemon
Nutrition (per serving)
- Calories
- 341 kcal
- Protein
- 8.8 g
- Carbohydrate
- 29.9 g
- of which sugars
- 7.4 g
- Fat
- 18.2 g
- of which saturates
- 2.6 g
- Fibre
- 10.3 g
- Salt
- 0.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the potatoes and cut into chunks. Peel and slice the carrots and trim and slice the spring onions.
- 2
Warm the olive oil in a saucepan and soften the spring onions and carrots for 5 minutes.
- 3
Stir in the tomato purée and cook for 1 minute, then add the potatoes and 400ml water. Season well and simmer for 15 minutes.
- 4
Tip in the frozen peas and simmer for a further 8 minutes until the potatoes and peas are tender and the sauce has thickened.
- 5
Stir in most of the chopped dill and a squeeze of lemon juice.
- 6
Scatter with the remaining dill and serve warm with lemon wedges.
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