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Green Pea Curry

This green pea curry is a simple yet flavorful dish that highlights the sweet, vibrant peas cooked in a fragrant coconut milk sauce with warm spices. Made with basic ingredients like onion, garlic, and spices, the peas are softened just enough to melt in your mouth, creating a comforting, slightly thickened curry with a glossy, appealing appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons oil (mustard or vegetable) for sautéing spices and aromatics
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon turmeric ground
  • 1 teaspoon coriander ground
  • 0.5 teaspoon chili powder optional, for heat
  • 1 cup coconut milk full-fat for creaminess
  • 2 cups frozen green peas or fresh, cooked briefly if fresh
  • 1 tablespoon lemon juice to brighten
  • to taste Salt

Equipment

  • Medium heavy-bottomed pan
  • Wooden spoon
  • Measuring jug

Method
 

  1. Heat the oil in a medium heavy-bottomed pan over medium heat until shimmering. Add the cumin seeds and let them crackle for about 30 seconds, releasing their fragrant aroma.
  2. Add the finely chopped onion and minced garlic to the pan. Sauté, stirring frequently, until the onion turns golden and fragrant, about 5-7 minutes.
  3. Stir in the turmeric, coriander, and chili powder. Toast the spices for about 1 minute until they become aromatic, coating the onions evenly.
  4. Pour in the coconut milk, stirring well to combine and scraping up any bits stuck to the bottom of the pan. Bring to a gentle simmer and let it cook for 3 minutes, allowing the flavors to meld.
  5. Add the frozen green peas directly into the pan. Stir to coat the peas with the sauce, then cover and cook for about 5-8 minutes, until peas are tender and vibrant green.
  6. Uncover and taste the curry. Adjust the salt and add a squeeze of lemon juice for brightness. If the sauce is too thick, stir in a little water and simmer uncovered for a couple of minutes to loosen it.
  7. Remove from heat and let the curry sit for 2 minutes. This resting period helps the flavors deepen and the sauce to slightly thicken.
  8. Squeeze a little more lemon juice over the curry if desired, then serve hot over steamed rice or with flatbread. Garnish with fresh herbs if you like.

Notes

For a richer flavor, toast the spices longer until fragrant but not burnt. Use fresh peas in spring for a more vibrant taste, but frozen peas work perfectly year-round. Adjust spiciness by varying chili powder or adding fresh chilies at the sauté stage.