Curried Peas

• 2 shallots, finely chopped
• 2 Tbs. (30 ml) butter
• 2 tsp (10 ml) curry powder
• 3/4 cup (180 ml) chicken broth
• 1/2 lb (225 g) sugar snap peas, trimmed
• 1/2 lb (225 g) snow peas (mange-tout), trimmed
• 1 cup (250 ml) fresh or frozen green peas
• Salt and freshly ground pepper to taste

Saut� the shallots in the butter in a saucepan over moderate heat until tender, 2 to 3 minutes. Stir in the curry powder and cook 1 minute. Add the broth and bring to a boil. Add all the peas and simmer covered until tender, about 5 minutes. Season with salt and pepper. Serves 4 to 6.