Green Peas Simmered in a Tomato Coconut Sauce | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Just in time for fresh local garden peas, I bring you a delightful protein-rich earthy curry that can be made any time of the year because frozen peas will work well too. A delightful array of flavors are featured here — spicy, aromatic, sweet, tangy, and sour, with a hint of bitterness from the addition of fenugreek leaves. For those that make Indian creations on a regular basis, as I do, most of the ingredients are staple pantry items, making planning ahead even easier once you obtained your fresh produce.

Green Peas Simmered in a Tomato Coconut Sauce

Recipe by Lisa Turner
Cuisine: Indian
Published on July 3, 2024

Plump green peas simmered in a spicy, fragrant sweet, tangy, and sour tomato and coconut sauce

Preparation: 20 minutes
Cooking time: 30 to 35 minutes

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Ingredients:

1/2 tablespoon olive oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
small handful of dried curry leaves, crumbled
1 small onion, finely chopped
1 large clove garlic, minced or crushed
1-inch fresh ginger, grated or minced
2 green chilies, seeded and minced
1 teaspoon ground turmeric
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne
1/3 cup shredded coconut, dried or fresh
3 medium tomatoes, diced
1 tablespoon tamarind paste (*see note)
2 1/2 cups fresh or frozen green peas
2 tablespoons dried fenugreek leaves (methi)
1/2 cup water, or as needed
2/3 cup coconut milk
1 teaspoon sea salt, or to taste

Instructions:

Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard seeds, cumin seeds, and fenugreek seeds, and stir until the mustard seeds turn grey and being to splutter and pop, about 60 seconds. Add the curry leaves, stir, and then add the onion. Sauté for 5 to 7 minutes until the onion has softened and is golden.
Now add the garlic, ginger, and chilies. Sauté for another few minutes. Next add the turmeric, coriander, cumin, and cayenne, and stir to coat the onion, garlic, ginger, and chilies with the spices. Add the coconut and tomatoes, a 1/2 teaspoon of sea salt, and the tamarind paste. Cook, stirring often, until the tomatoes have thickened, about 8 minutes.
Add the peas, fenugreek leaves, water, and coconut milk. Stir well, cover, and simmer for another 10 mintues, stirring occasionally, until the peas are tender, adding a bit more water as necessary to achieve your desired consistency.
Stir in the remaining salt and simmer for another 5 minutes. Serve hot, alongside fresh cooked hot white rice rice and a desired legume dish to balance out the meal and complete the protein.
*Note: As an alternative to using tamarind concentrate, add juice from one small lemon at the end of the cooking time.