Green Pea Curry

This one-pan green pea curry is a quick, budget-friendly vegetarian dinner with bold Indian-inspired flavours. Perfect over rice, but versatile enough for various meals throughout the week.

I am absolutely hooked on curry recipes. They're so flavourful! My Butter Bean Curry and Chickpea Spinach Curry are staples in my house. This pea curry is a fantastic vegan and vegetarian option. It's easy, budget-friendly, and comes together in about 30 minutes with low-cost, accessible ingredients. 

It's a great source of plant-based protein, with peas offering about 8 grams per cup. Perfect for Meatless Monday or any day, this versatile curry can be served with rice, used as a base for a breakfast hash, served over noodles, and more.

Ingredients You’ll Need

This one-pan pea curry is so easy to make with only 7 ingredients:

• Peas: You’ll need one 500g/ 1lb bag of frozen green peas. They add a lovely source of plant-based protein and fibre to the curry.
• Aromatics: Onion, garlic, and fresh ginger are a dynamic pairing for curry dishes. If you only have ground ginger, that’s fine; just swap in about a teaspoon of dried ginger.
• Curry Paste: This gives the dish such depth of flavour and a beautiful golden colour! Use your favourite brand here. I love red curry for its flavour, but you do you.
• Canned Tomatoes: For this butter bean curry recipe, I always like to use organic chopped tomatoes.
• Coconut Milk: Full-fat coconut milk adds delicious creaminess to this curry and tones down the heat from the spices. Light coconut milk can be used, but it won’t have the same creamy 'oomph'.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Pea Curry

Cook the Aromatics: In a large skillet, heat the oil over medium-high heat. Add the onion and ginger, and sauté for 3-4 minutes until softened and fragrant.

Add Liquids and Spices: Add the tomatoes, coconut milk, and curry paste, and stir. Bring to a gentle boil, then cover, reduce heat to a simmer, and cook for 10-12 minutes.

Add Peas: Add the peas and cook for another 5 minutes until tender.

Finish: Remove from heat and serve with coriander (cilantro). Enjoy!

Recipe Variations and Tips

• Switch Up the Legumes: Feel free to switch it up. This pea curry would be equally delicious with chickpeas, black beans, or green beans.
• Lighten It Up: For a slightly lighter vegan curry, you can opt for light coconut milk. Just keep in mind that this will impact the overall creaminess and richness of the recipe.
• Other Veggies: Got some veggies in the fridge that need using up? Zucchini, broccoli, or roasted sweet potato would be delicious additions.

Storing Leftovers

Store leftover curry in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. To defrost, simply thaw it in the fridge overnight.

Serving Suggestions

Enjoy this Indian-style pea curry with basmati rice, quinoa, or naan bread, topped with a dollop of plain yogurt and fresh coriander. For a vegetarian spread, pair it with other curries like Everyday Butter Bean Curry, Butternut Squash and Chickpea Curry, Pumpkin Dahl, or Chickpea Spinach Curry For meat lovers, serve alongside beef meatballs, shredded chicken, poached chicken breast, or fish curry.

Recipe FAQ

More Curry Recipes

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Peanut Butter Chickpea Curry

One Pot Black Bean Curry

Butternut Squash and Chickpea Curry

If you try this green pea curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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