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Green Pea Coconut Curry

This vibrant curry highlights the sweet, grassy flavor of fresh or frozen green peas simmered in a fragrant coconut milk sauce infused with warming spices. The dish is gently thickened, with a velvety texture and a bright, aromatic finish, perfect for a cozy yet fresh meal. It’s quick to prepare, with a balance of sweetness and spice that makes it both comforting and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons oil (vegetable or coconut) for sautéing aromatics
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 tsp garam masala toasted briefly in pan for depth
  • 1/2 tsp turmeric optional, for color and warmth
  • 1 cup full-fat coconut milk shake can well before opening
  • 2 cups green peas fresh or frozen
  • 1 squeeze lemon or lime juice brightens the curry
  • 2 tablespoons chopped fresh herbs cilantro or mint, added at the end

Equipment

  • Medium heavy skillet
  • Wooden spoon
  • Sharp knife
  • Measuring cup

Method
 

  1. Heat the oil in a medium heavy skillet over medium heat until it shimmers and begins to gently crackle.
  2. Add the chopped onion and cook, stirring frequently, for about 5-7 minutes until it becomes translucent and soft, filling the kitchen with a sweet aroma.
  3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant, with aromas rising and the mixture bubbling gently.
  4. Add the garam masala and turmeric, stirring briefly to toast the spices for about 30 seconds, releasing warm, aromatic notes.
  5. Pour in the coconut milk, stirring well to combine and scrape up any browned bits from the bottom of the pan, creating a fragrant, creamy sauce.
  6. Bring the mixture to a gentle simmer, then add the green peas, stirring to distribute them evenly in the sauce.
  7. Reduce the heat slightly and simmer gently for 8-10 minutes, until the peas are tender and the sauce has thickened slightly, coating the peas nicely.
  8. Turn off the heat and stir in a squeeze of lemon or lime juice for brightness, then sprinkle with chopped fresh herbs for a fresh, aromatic finish.
  9. Allow the curry to rest for a few minutes off heat, letting the flavors meld and intensify a little before serving.
  10. Serve the vibrant green pea coconut curry hot, accompanied by rice or flatbread, with the peas still bright and the sauce creamy and fragrant.

Notes

You can swap fresh herbs for dried if needed, but use fresh for the best aroma. Adjust the lemon juice to taste, adding more for extra brightness. For a lighter version, substitute with light coconut milk or cashew cream.