Green Peas Curry
This green peas curry is a one-pot meal that’s hearty, comforting, and easy to make! It’s packed with traditional curry flavors and stores well.
Most of the time you will find that restaurant-style curries are creamy from either coconut milk or heavy cream. I have made a version that has the same great taste but uses tomatoes for the base.. Meaning it’s dairy-free, vegan friendly, and also naturally gluten free.
You may hear people refer to curry as a masala such as a tikka masala, but there’s actually a difference. The term curry is used to describe the dish, most are made with Middle Eastern-inspired flavors. However, masala is used to describe the spices that are used.
Some curry dishes require special spice blends such as garam masala, but you know I am all about keeping things simple and using what you have on hand.
How to Make Green Peas Curry
Combine the tomato, garlic, ginger, jalapeno, cilantro, coriander, cumin, turmeric, cardamom, cinnamon, cayenne, salt, and red pepper in a food processor. Pulse until smooth.
Over medium heat, add the oil to a large saucepan. Add the potatoes and diced onions. Saute for several minutes until they have softened.
Pour the pureed mixture into the saucepan and stir well. Bring it to a simmer, then turn the heat to low and cover. Cook for 5 minutes.
Stir in the frozen peas then continue cooking for another 20 or 30 minutes covered.
Tips for Making
- When blending, you can add a few tablespoons of water to make the sauce thinner and easier to pour.
- Feel free to add a little more water after the peas have been stirred in.
- You can add beans or lentils if desired.
- If you wanted to leave out the potatoes, you can serve the curry over mashed potatoes, rice, or cauliflower rice for another option.
- For a spicier curry add more cayenne pepper, or reduce it for a milder flavor.
- If needed you could use canned peas, but I prefer frozen.
How to Store and Freeze
Keep the curry in the refrigerator for up to 5 days in an airtight container.
To freeze, let the curry cool completely. Transfer to a freezer-safe bag and freeze for up to 3 months. To make meal prepping easier, store in single-serve portions.
More Easy Recipes To Try:
- Tuna Pesto Pasta Salad
- Miso Noodles
- Beer Braised Short Ribs
- Pecan Crusted Pork Chops
- Vegan Fajita Bowl
Green Peas Curry
Ingredients
- 1 large tomato chopped
- 1- inch piece of ginger peeled and chopped
- 3 cloves garlic
- Optional: jalapeno seeded and chopped
- 1 cup cilantro
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- ¼ teaspoon ground cardamom
- Pinch of cayenne
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 onion diced
- 1 sweet potato diced into 1-inch pieces
- 1 yukon gold potato diced into 1-inch pieces
- 16 ounces frozen peas
Instructions
- In a food processor, add tomato, ginger, garlic, jalapeno, cilantro, cumin, coriander, turmeric, cinnamon, cardamom, cayenne, red pepper, and salt. Process till smooth. Optional: add a few tablespoons of water to make the sauce more pourable if desired.
- large saucepan over medium heat, add oil. Add onion, sweet potato, and potato and saute approximately 4 to 5 minutes till onion softens.
- Add pureed mixture and stir together well with onions and potatoes. Bring to a simmer then decrease heat to low, cover, and cook 5 minutes. Add peas (and option to mix in some water if desired consistency is thinner) and mix well. Continue to simmer, covered and stirring occasionally, for 20 to 30 minutes.
- Store in refrigerator for up to 5 days or freeze in portion sizes in air tight container or resealable freezer bag for up to 3 months.
Video
Notes
DOWNLOAD A FREE EXCERPT
Two Healthy Diets — One Delicious Cookbook
I’ve combined DASH diet and Mediterranean diet recipes into something even better… Presenting The Mediterranean DASH Diet Cookbook.
