Description
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.
Ingredients
Scale
- 1 tablespoon coconut oil
- 2 brown/yellow onions, thinly sliced
- 4 garlic cloves, crushed
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 400g (14 oz) can diced tomatoes
- 400 ml (14 oz) can coconut milk
- 500g/1 lb frozen green peas
- Coriander (cilantro) for garnish
Instructions
- 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 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 the peas and cook for another 5 minutes until tender.
- Remove from heat and serve with coriander (cilantro). Enjoy!
Notes
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 382
- Sugar: 15.1g
- Fat: 24.2g
- Saturated Fat: 20.8g
- Carbohydrates: 34.5g
- Fiber: 9.4g
- Protein: 11.1g