Spicy Pea Curry
A vibrant curry featuring sweet peas, warming spices, and creamy coconut. Perfect served with Indian bread or fluffy rice.
Ingredients
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 medium onions finely chopped
- 8 garlic cloves grated
- 2 inch / 5 cm piece ginger grated
- 2 chili peppers minced
- ½ tsp turmeric ground
- 2 tsp coriander seeds ground
- ½ tsp cumin ground
- ¼ tsp black pepper ground
- ¼ tsp cardamom ground
- ¼ tsp cinnamon ground
- 2 tbsp tomato paste
- 4 medium tomatoes chopped
- 4 medium carrots diced
- 600g / 21oz frozen peas
- 1 cup water
- 1 tsp salt
- 1 cup coconut milk
- 2 tbsp lemon juice
- ½ cup fresh parsley chopped
Instructions
- Heat the vegetable oil in a large pan over medium heat. When hot, add the cumin seeds and let sizzle for 30 seconds until fragrant.
- Add the onion and sauté for 5 to 7 minutes, until translucent and golden on the edges.
- Add the garlic, ginger and chilis and cook for 2 minutes until the raw smell disappears.
- Add the ground spices (turmeric, coriander, cumin, black pepper, cardamom, cinnamon) and stir continuously for 1 minute, just enough to toast them without burning.
- Incorporate the tomato paste and tomatoes and simmer for 5 minutes until tomatoes break down into a thick sauce.
- Add the carrots and cook for about 2 minutes.
- Add the frozen peas, water, and salt. Cover and simmer for 15 minutes until vegetables are tender but still have a slight bite.
- Stir in coconut milk and simmer for another 15 minutes to thicken the sauce and develop flavor.
- Turn off the heat, add the lemon juice, parsley and adjust the salt if necessary.
- Serve hot with steamed basmati rice and/or naan bread.
Tried this recipe?Let us know how it was!