Simple Mattar Curry

Remember how I lamented about the droopiness and yuckiness of canned vegetables in my last post? There is one exception. I love making curry with canned peas. I think it's because real curry cooks for a long time, so the peas are sort of brown and wilted by the time it's served. Frozen or fresh is superior, certainly, if you have a long time to cook or the forethought to use the crock pot. Today I was lazy, however, and threw together this really easy mattar curry. I sauteed half an onion and a few cloves of garlic, added a can of peas (undrained), and then threw curry powder all over the place along with a little salt and pepper. Then I just let it simmer for a few minutes, and served it over some short grain brown rice. Basmati would have been preferable, sure, but I didn't have any and I like the sweetness of the short grain brown. I think it's a nice compliment to a sweet yellow curry. I start work for real on Wednesday (right now I'm working but not in the office) so a lot of my posts may be of my cute little sectioned lunch box that my mom got me.