• 2 Tbsp olive oil
• 1 red onion - chopped fine
• 1/2 tsp salt
• 2 garlic cloves - minced
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 cup low sodium chicken broth
• 1/2 tsp brown sugar
• 1 lb frozen peas - not thawed
• 1 cup sliced almonds - toasted
• 1/2 cup yogurt or sour cream (alternative: whole milk or low fat yogurt)
• 2 Tbsp chopped fresh cilantro
• Pepper

1. Heat oil in large skillet until shimmering. Add onion and salt and cook until soft and beginning to brown, about 5 min. Add garlic, curry powder and cumin and cook until fragrant, about 1 min.
2. Add broth and brown sugar and bring to boil. Stir in peas and almonds and cook uncovered, until peas are tender, about 5 min.
3. Off heat stir in yogurt, cilantro, and salt and pepper to taste.

Serves: 4-6      Total cook time: 12 min.
Source: Cook's Country