Recipe: Green Pea Curry

When the season starts to get colder, curries are a great alternative to soups for a warm, filling meal. This recipe is simple to make and flavored with rich spices and creamy coconut milk.

Ingredients:

• 1 cup of Talia’s Dried Green Peas, soaked overnight and drained
• 1 medium red onion, finely chopped
• 5 cloves of garlic, smashed into a paste
• 1in. piece of ginger, smashed into a paste
• 2 medium tomatoes, pureed
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne pepper
• 1 green chili pepper (optional if using cayenne)
• 1 tsp. cumin
• 1 tbsp. ground coriander
• 1 tsp. garam masala
• 2 tsp. goda masala
• 1 cup coconut milk
• 2 tbsp. coriander leaves, finely chopped

Instructions:

1. In a large saucepan, add in the green peas and cover with an inch of water. Bring to a boil then cover and lower the heat. Simmer for 30 minutes or until the peas have softened. Drain the peas and reserve the liquid.
2. In a saucepan, heat 1 tbsp. of the coconut milk. Add in the onions, garlic, ginger, and green chili (optional). Season to taste with salt and cook until the onions have softened.
3. Add in the garam masala, goda masala, cumin, coriander, turmeric, and cayenne. Mix well then pour in the tomato puree. Cook over medium-high heat for about 5 minutes or until most of the liquid has evaporated.
4. Pour in the remaining coconut milk. Bring to a boil and let cook for 5 minutes. If the mixture gets too dry, add in a bit of the reserved pea liquid.
5. Add in the green peas and mix. Pour in more liquid if needed. Bring to a boil and cook for an additional 5 minutes. Season to taste with salt and garnish with chopped coriander.
6. Serve with rice or naan.

*Original recipe from Holy Cow Vegan.