Green Pea Coconut Curry

A creamy coconut milk sauce coating tender peas. The aroma of toasted spices and cumin crackling in ghee immediately fills the kitchen.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 450
• Protein: 12 g
• Carbs: 31 g
• Fat: 28 g

Ingredients

• 600 g Green peas ( fresh or frozen )
• 2 tbsp ghee
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( small cubes )
• 400 ml Coconut milk
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 1 piece Fresh cilantro optional ( chopped for garnish )
• 20 g Fresh ginger ( finely minced )

Instructions

1. Roasting the seeds

   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. Sautéing the aromatics

   Add the chopped onion, minced garlic, and fresh ginger. Sauté until the onions are translucent and lightly golden.

3. Cooking the base

   Stir in the diced tomatoes, turmeric, and chili powder. Simmer until the tomatoes break down easily and form a thick paste.

4. Simmering and thickening

   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. Seasoning and finishing

   Add the garam masala and salt. Mix gently and sprinkle with fresh coriander before serving.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The spices infuse more the next day, making the dish even better.