Spiced Coconut-Tomato Peas

washingtonpost.com

onbeingplantbased

measuring cup Servings: 4 (makes 6 ½ cups)

1 tablespoon extra-virgin olive oil

1 medium yellow or red onion (8 ounces), diced

3 cloves garlic, minced or finely grated

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons sweet paprika

½ to 1 teaspoon crushed red pepper flakes

One (14.5-ounce) can diced tomatoes, with their juices

½ teaspoon granulated sugar

One (13.5-ounce) can full-fat unsweetened coconut milk

½ teaspoon fine salt, plus more as needed

Freshly ground black pepper

4 cups (20 ounces) frozen peas (no need to defrost)

Cooked white rice, for serving

Fresh cilantro leaves, for serving (optional)

Directions at washingtonpost.com

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