The thing about Peas is that they have to be one of the most versatile vegetables in the culinary universe. They show up in all kinds of cuisine and, thanks to the wonders of modern refrigeration and the frozen bag of peas, are easily added to any dish should the desire arise. That is why The Husband and I keep a bag of them on hand at all times. Pasta dish need a little splash of green? Add peas. Making fried rice? Add peas. Want a slightly sweet and refreshing frozen snack? Grab a handful and munch (try it... You'll thank me later). So when peas showed up in The Box I already had a million and one ways to use them. But because dear reader, I love you so and don't want to bore you with another pasta dish, I put my mind into finding a recipe that was a little bit more of a challenge. Besides it was still too hot for risotto.
So I sat, and sat and sat and strained my brain, browsing on The Google Machine and skimming the cookbooks until, like a flash of lightening, I found my inspiration in the only Indian food I ever order at an Indian restaurant ... Samosas!
One quick phone call to The Husband with a grocery list later, I was on my way to turning this:
Into those deliciously little pockets of curry love.
