A quick vegan Indian curry made with sweet spring peas simmered in coconut milk with curry powder, cumin, turmeric, and ginger. On the table in 45 minutes.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Medium

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This coconut pea curry brings together sweet spring peas and rich coconut milk with classic Indian spices for a dish that is fragrant, creamy, and full of flavor. It is a satisfying vegetarian main that is perfect for spring.

Ingredients

  • 200 g (1 1/2 cups) fresh or frozen green peas
  • 400 ml (1 can / 14 oz) coconut milk
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro leaves, chopped, for garnish

Instructions

  1. Heat the oil in a large pot over medium heat. Cook the onion until golden, then add the garlic and ginger and stir until fragrant.
  2. Stir in the curry powder, cumin, and turmeric, then add the tomato paste and cook, stirring, for 2 minutes.
  3. Pour in the coconut milk, add the peas, and stir well. Simmer over medium-low heat for about 15 minutes, until the peas are tender.
  4. Season with salt and pepper to taste. Scatter the cilantro over the top and serve.

Tips

  • Adjust the amount of spice to your liking, or add a chopped green chili for more heat.
  • Serve with steamed basmati rice or warm naan for a complete meal.

Nutrition Information

Calories: about 250 per serving | Protein: 6 g | Carbs: 20 g | Fat: 18 g

SpringEasyVegetarianVeganCurry

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