Green Pea Coconut Curry
Ingredients
- 600 gGreen peas (fresh or frozen)
- 2 tbspghee
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (small cubes)
- 400 mlCoconut milk
- 1 tspCumin seeds
- 1 tspCoriander seeds
- 1 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 1 pinchGray sea salt
- 1 pcFresh cilantro (chopped for garnish)
- 20 gFresh ginger (finely minced)
Method
A creamy coconut milk sauce coating tender peas. The aroma of toasted spices and cumin crackling in ghee immediately fills the kitchen.
- 1
Heat the ghee in a skillet. When hot, toss in the cumin and coriander seeds. They should pop and release their aroma without burning.
- 2
Add the chopped onion, minced garlic, and fresh ginger. Sauté until the onions are translucent and lightly golden.
- 3
Stir in the diced tomatoes, turmeric, and chili powder. Simmer until the tomatoes break down easily and form a thick paste.
- 4
Pour in the coconut milk and bring to a gentle simmer. Add the peas. The sauce should coat the back of a spoon after a few minutes of reduction.
- 5
Add the garam masala and salt. Mix gently and sprinkle with fresh coriander before serving.
Frequently asked questions
How do you get this dish right?
- Do not overcook the peas; they should remain vibrant green and not turn into mush.
- If the sauce reduces too much, thin it out with a splash of water or broth.
How long does this dish keep?
Keeps for 3 days in the fridge. The spices infuse more the next day, making the dish even better.
