Peas Curry
Dive into the vibrant flavors of this comforting Peas Curry, a gluten-free, dairy-free delight that's perfect for weeknight dinners or pairing with your favorite breads and rice. Featuring tender green peas simmered in a rich coconut milk-based sauce, this dish is infused with the warmth of cumin seeds, the zest of fresh ginger, and the earthy depth of garam masala. A medley of Indian spices, aromatic garlic, and sautéed onions create a robust flavor profile, while juicy tomatoes balance the dish with their natural sweetness. Ready in just 40 minutes, this one-pot recipe is a wholesome, crowd-pleasing option that’s packed with plant-based goodness. Don't forget to garnish with fresh cilantro for a burst of color and freshness! Perfect for vegan, vegetarian, and gluten-free lifestyles, Peas Curry is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 cups Green peas
- 1 large, finely chopped Onion
- 1 large, chopped Tomato
- 4 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 cup Coconut milk
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro
Instructions
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for about 5-6 minutes until golden brown.
Stir in the minced garlic and grated ginger, and cook for another minute until they release their aroma.
Add the chopped tomato to the pan and cook for another 4-5 minutes, stirring occasionally, until the tomatoes are soft and mushy.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook the spices with the tomato-onion mixture for about 2 minutes.
Add the green peas and stir well to coat them with the spice mixture.
Pour in the water and coconut milk, then bring the mixture to a gentle simmer. Cover the pan and let it cook for about 10 minutes, or until the peas are tender.
Uncover the pan and sprinkle the garam masala over the curry. Stir well and let it simmer for an additional 2-3 minutes.
Adjust the seasoning with more salt if needed.
Garnish with fresh chopped cilantro before serving.
Serve the peas curry hot with rice or flatbreads.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 58.1 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
