Curried Sugar Snap Peas

This simple dish I pulled together during one of my lonely lazy Copenhagen after-work evenings. It was one of those when you come back late from work, forgot all about shopping and the only thing you want to do is to look into the fridge and come up with some kind of cooking math:

"One tomato + one onion + a few sugar snaps equals tonight´s dinner".

Ok, happy. It is just me after all and I really hate a) going to bed hungry and b) throw away food if it is still edible.

So, unexpectedly enough, this turned out to be such a simple tasty stir-fry, that now, two years later, I still find myself cooking this one up:

CURRIED SUGAR SNAPS:

• 2 tbsp oil
• 1/2 onion
• 1 tomato
• a few curry leaves
• 1/4 tsp cumin seeds
• 1/2 tsp curry powder
• salt
• two handfuls sugar snaps
  

Heat the oil in a pan, add the chopped onion and fry until light brown. Add the curry, the cumin seeds and the tomato and cook until gravy-like. Add the curry powder and mix in the sugar snaps. Cook for a minute or two. Adjust salt to taste and serve right away.

Very simple, but tasty. Good with flavored or plain rice.