Green Peas Curry

This green peas curry is all about the simple pleasures - a gentle mix of sweet peas and warm spices that's both comforting and satisfying. It's the kind of down-to-earth, nutritious meal that you can whip up with just a handful of cupboard ingredients.

There's something truly comforting about a dish that calls for nothing more than what's already in your kitchen.

This green peas curry embodies that comfort, blending the sweetness of peas with the depth of warm spices to create a delicious yet nutritious meal.

With ingredients like canned peas, tinned tomatoes, coconut milk, and a handful of spices, this recipe is a go-to for days when you want to whip up something extraordinary without a trip to the grocery store.

Why you'll love this green peas curry

• A frugal delight - This green peas curry is budget-friendly and made almost entirely with pantry ingredients.
• Super easy to make - The recipe is perfect for busy weeknights or for those times when you want a homemade meal without the fuss.
• Great for meal prep - This curry is a perfect make-ahead meal, as the flavors deepen when allowed to rest.

Ingredients and substitutions

Coconut oil - Use virgin coconut oil for its robust flavor and fragrance, which will add a subtle coconutty aroma to the curry.

Onion - Choose a medium-sized onion; yellow onions are great here as they're naturally sweet. Dice it finely to ensure it blends well into the sauce without overpowering the dish with large chunks.

Garlic, ginger and fresh chili pepper - Fresh is best! Mince the garlic and ginger finely to distribute their flavor throughout the curry.

If you're short on time, you can use pre-made ginger-garlic paste instead of chopping fresh ginger and garlic.

For the chili pepper, adjust the quantity to control the heat level. If you prefer a milder curry, remove the seeds and membrane.

Spices - The combination of garam masala, ground coriander, cumin, and turmeric provides a classic curry flavor.

Tomato paste + crushed tomatoes - The paste helps thicken the curry and adds a concentrated tomato flavor, while the crushed tomatoes give it body and a bit of acidity.

Green peas - This is a pantry-friendly curry recipe, so I used canned green peas. You can, of course, use fresh or frozen peas.

Coconut milk - Use full-fat coconut milk for a richer and creamier curry.

How to make curry with green peas

Heat the coconut oil in a large pan over medium heat. Once hot, add the diced onion and sauté for 4-5 minutes until soft and translucent.

Add the garlic, ginger and green chili and continue to cook for another minute until fragrant.

Stir in the garam masala, ground coriander, ground cumin, and ground turmeric. Cook for about 1 minute, until the spices are well toasted and aromatic, being careful not to burn them.

Add the tomato paste to the pan and fry it with the spices for a couple of minutes.

Pour in the crushed tomatoes. Stir everything well to combine.

Allow the tomato mixture to simmer on low heat for about 10 minutes until thickened.

Add the drained and rinsed green peas to the pan and stir well to coat them in the tomato and spice mixture.

Pour in the coconut milk and stir well. Bring the curry to a gentle boil, then reduce the heat and simmer for another 10 minutes or until creamy and thick.

Adjust the seasoning and stir in the chopped fresh cilantro.

Serve the green peas curry hot, accompanied by your favorite rice or naan bread.

Leftovers and storage

• Cool the green peas curry to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days.
• To reheat, gently warm the curry over medium heat on the stove, stirring occasionally to ensure even heating. Add a splash of water or vegetable stock if it looks too thick.
• This curry freezes well. Pour it into a freezer-safe container after cooling and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Recipe notes and tips

• For a thicker sauce, simmer it uncovered for a few extra minutes. If you prefer it thinner, add a splash more coconut milk or water.
• If you want a heartier meal, you can add cubed tofu or paneer in the last few minutes of cooking to soak up the flavors.
• This recipe can be adapted for a slow cooker. Combine all ingredients except the cilantro and let them cook on low for a few hours. Stir in the cilantro just before serving.

If you liked this green peas curry recipe, you might also like some of my other easy vegan curry recipes:

• Chickpea Korma Curry
• Vegan Thai Yellow Curry
• Vegan Panang Curry
• Vegan Butter Bean Curry
• Coconut Tofu Curry

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