Spicy Pea Curry
Frozen peas are one of those humble ingredients that always seem to be hanging out in my freezer—and for good reason. They’re a lifesaver on nights when I don’t feel like cooking.
I wouldn’t call them my favorite, but they’re surprisingly good when given the right treatment. This curry does exactly that, turning a basic bag of peas into something cozy, flavorful, and worth making again. 😉
📝 Ingredients for this spicy pea curry
To create this aromatic and flavorful curry, I used:
- Vegetable oil: 3 tablespoons of vegetable oil. I’ve used sunflower oil.
- Cumin seeds: 1 teaspoon, for that perfect aromatic base.
- Onions: 2 medium-sized, finely chopped.
- Garlic, ginger, and chili: a flavor powerhouse made with 8 grated garlic cloves, 2 grated chili peppers, and 2 inches (5 cm) of ginger, also grated.
- Spices: the heart of the curry – ½ teaspoon of turmeric, 2 teaspoons of ground coriander seeds, ½ teaspoon of cumin, ¼ teaspoon of ground black pepper, ¼ teaspoon of ground cardamom, and ¼ teaspoon of cinnamon.
- Tomato paste: 2 tablespoons to add richness and depth.
- Tomatoes: 4 medium, chopped fresh.
- Carrots: 4 medium, diced for sweetness and texture.
- Frozen peas: 600 grams (21 ounces), the star of our curry.
- Water: 1 cup.
- Salt: 1 teaspoon.
- Coconut milk: 1 cup for creaminess.
- Lemon juice: 2 tablespoons to brighten everything up.
- Parsley: ½ cup of fresh parsley, finely chopped.
This curry comes together in about 50 to 60 minutes and is perfect served with steamed rice or warm naan bread. It’s even better the next day after the flavors have had time to meld together overnight.
👨🏻🍳 How to make this spicy pea curry
I started by heating about 3 tablespoons of vegetable oil in a large frying pan over a medium heat.
When the oil was hot, I added 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until they became fragrant and started to dance in the oil.
Next, I added 2 finely chopped onions and sautéed them until they turned translucent and golden at the edges, which took about 5-7 minutes.
Then came 8 garlic cloves, 2 inches (5 cm) of ginger, and 2 chillies – all grated. I stirred this mixture into the onions and cooked it for another 2 minutes until the raw smell disappeared and my kitchen was filled with the most incredible aroma.
It was time for the spices! I added: ½ teaspoon turmeric, 2 teaspoons coriander, ½ teaspoon cumin, ¼ teaspoon black pepper, ¼ teaspoon cardamom, and ¼ teaspoon cinnamon. I stirred everything continuously for about a minute to toast the spices without burning them.
I then incorporated 2 tablespoons of tomato paste and 4 chopped tomatoes. I let this simmer for about 5 minutes until the tomatoes broke down creating a thick sauce.
Next, I added 4 diced carrots and gave everything a good stir. After a couple of minutes, I added 600 grams (21 ounces) of frozen peas directly to the pot without thawing them first. Then I followed with 1 cup of water and 1 teaspoon of salt.
I covered the pot and let everything simmer for about 15 minutes until the carrots and peas became tender but still had a slight bite.
To finish, I stirred in 1 cup of coconut milk and let the curry simmer for another 15 minutes to build up the flavor— and also for the sauce to thicken. Just before serving, I added 2 tablespoons of lemon juice and folded in about ½ cup of chopped parsley.
This resulted in a delicious spicy pea curry: nice colors, perfectly spiced with layers of flavor, and with just the right balance of heat and creaminess from the coconut milk.
The peas remained bright and slightly firm, while the carrots added a wonderful sweetness that complemented the warm spices.
Served with Indian bread and basmati rice, it turned out to be a very hearty and cozy meal. 😋
Besides this one, we’ve made other delicious curries too—like eggplant, chickpea with okra, and peanut with mushrooms. I think you’ll like them!
💬 Questions people ask
Can I add other veggies to this curry?
Yep, this curry is very adaptable, so you can definitely add other veggies. Bell peppers, potatoes, cauliflower, or spinach are pretty good options.
Is it very spicy? How can I adjust the spiciness?
I’d say it has a moderate level of heat, thanks to the two chilies. If you want it milder, reduce to one chili or remove the seeds. If you like it hotter, simply add more chilies to taste.
Can I make this curry ahead of time?
Yes, you can. In fact, with curries, it’s often the case that having it the next day tastes better because the flavors will have had more time to develop.
How should I store the leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The curry can also be frozen for up to 3 months.
Spicy Pea Curry
Ingredients
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 medium onions finely chopped
- 8 garlic cloves grated
- 2 inch / 5 cm piece ginger grated
- 2 chili peppers grated
- ½ tsp turmeric ground
- 2 tsp coriander seeds ground
- ½ tsp cumin ground
- ¼ tsp black pepper ground
- ¼ tsp cardamom ground
- ¼ tsp cinnamon ground
- 2 tbsp tomato paste
- 4 medium tomatoes chopped
- 4 medium carrots diced
- 600g / 21oz frozen peas
- 1 cup water
- 1 tsp salt
- 1 cup coconut milk
- 2 tbsp lemon juice
- ½ cup fresh parsley chopped
Instructions
- Heat the vegetable oil in a large pan over medium heat. When hot, add the cumin seeds and let sizzle for 30 seconds until fragrant.
- Add the onion and sauté for 5 to 7 minutes, until translucent and golden on the edges.
- Add the garlic, ginger and chilis and cook for 2 minutes until the raw smell disappears.
- Add the ground spices (turmeric, coriander, cumin, black pepper, cardamom, cinnamon) and stir continuously for 1 minute, just enough to toast them without burning.
- Incorporate the tomato paste and tomatoes and simmer for 5 minutes until tomatoes break down into a thick sauce.
- Add the carrots and cook for about 2 minutes.
- Add the frozen peas, water, and salt. Cover and simmer for 15 minutes until vegetables are tender but still have a slight bite.
- Stir in coconut milk and simmer for another 15 minutes to thicken the sauce and develop flavor.
- Turn off the heat and add the lemon juice and parsley.
- Serve hot with steamed basmati rice and/or naan bread.
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