Pepper peas curry recipe
This veggie curry is both quick and easy to make, a gently spiced coconut milk sauce coats vibrant, sweet peas - a great dinner served with naan or fluffy white basmati rice.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 170 calories / serving
Ingredients
- 2 medium sized onions, finely chopped
- 200g (7 oz) peas
- 2tbsp coriander leaves
- 10g root ginger
- 1tsp garlic puree
- 1tsp coarsely ground pepper
- 1 can chopped tomatoes
- 2 green chillies split vertically in half
- 2tbsp butter
- 50ml (2 fl oz) coconut milk
- 1 tsp garam masala powder
- salt
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Shop ingredientsEach serving contains
- Energy
- 700kJ 170.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 16.0gProtein 6.0gFibre 5.5g
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Method
- Heat butter in a saucepan. Add the greenchilliesand simmer until the aroma is released. Add the ginger paste and garlic paste and simmer until the butter separates.
- Add the finely chopped onions and salt. Grind the pepper coarsely using a pepper mill, add it to the onions and sauté until golden brown. Add the green peas to the saucepan and mix together. Pour the chopped tomatoes into the mixture. Addgaram masala.
- Cover with a lid and cook on medium heat for 15 minutes, until the curry comes to a thick consistency. Remove from the hob and add the coconut milk, which gives the dish the traditional taste of peas curry. Garnish with coriander leaves. Serve with Nan bread or pilaf rice.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
