- 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.