These Indian-inspired peas are not spicy, but are instead sweetened with coconut. They make a good side dish for a curry-based sharing feast.

Method:

• Add the peas to a medium saucepan of boiling water and cook for 3–4 minutes, or until softened, then drain and set aside.

• Return the pan to a medium-low heat, add the butter and let it melt, then add the desiccated coconut and cook, stirring, until toasted.

• When the coconut is toasted, add the cooked peas along with the lime zest and juice, salt, sugar and the chopped mint. Stir to combine before roughly mashing together with a fork or potato masher.

• Serve immediately.
  
  Adapted from Meat Free Mowgli
   

  

  Meat Free Mowgli Cover (2) Large