Served over rice, these peas—in their velvety, spicy sauce—could be a vegetarian main course. Or serve them over a piece of simply prepared fish or lamb.

　　Active time: 15 min Start to finish: 15 min

Ingredients

　　2 shallots, finely chopped

　　3 tablespoons unsalted butter

　　1 1/2 teaspoons curry powder

　　1/2 teaspoon ground cumin

　　3/4 cup chicken broth

　　1/2 lb sugar snap peas, trimmed

　　1/2 lb snow peas, trimmed

　　1 cup frozen green peas (5 oz), thawed

　　Cook shallots in butter in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add spices and cook, stirring, 1 minute. Add broth and bring to a simmer. Stir in all peas and simmer, covered, stirring occasionally, until tender, about 5 minutes. Season with salt and pepper.