Tomato peas curry is a simple and delicious green peas curry simmered in a fragrant spiced coconut milk and tomato sauce. Easy curries featuring green peas are among some of my favourite sides to serve along with other Indian dishes. Simple enough to make, to go along with a busy weeknight meal, yet elegant enough to be part of any meal asking for some spice, no matter how fancy or humble, this flavourful side with a creamy tomato and coconut gravy is especially good scooped over some steamy white basmati rice. It also goes very well with any rotis. Care should be taken not to overcook the green peas. Also do not boil the curry after coconut milk is added. You can also make this recipe without coconut milk, but I love the flavour of coconut milk in any gravy, so I prefer it.
I hope you like this recipe and try it …
Ingredients
- 2 dessertspoons Coconut milk
- 1 tsp. Chilli powder
- 1 1/2 tsps. Coriander powder
- ¼ tsp. Turmeric powder
- 2 tsps. Ginger, chopped
- 2 tsps. Garlic, chopped
- 1 tsp. Mustard seeds
- 2 Green Chillies, slit lengthwise
- Salt, to taste
- 1 tbsp. Sunflower oil
- 1 Onion, chopped
- 1 small cinnamon stick
- ½ Fennel seeds
- 4 Tomatoes, chopped
- 1 cup fresh peas
- 2 tbsps. Coriander leaves, chopped for garnish
Method
- In a frying pan, heat oil over medium heat. Add mustard seeds, let them splutter.
- Add onion, chopped ginger and garlic, slit green chillies, cinnamon and fennel seeds; sauté until onions are soft and brown.
- To the sautéed mix, add turmeric powder, chilli powder and coriander powder. Keep stirring till the raw smell of the masalas vanish.
- Stir in tomatoes and green peas. Reduce heat, and simmer until the peas are tender.
- Finally add coconut milk and let it warm and not boil. Turn off the flame.
- Garnish with chopped coriander leaves.
- Serve tomato peas curry with rice or roti!!
