Fancy a good curry? Try this rich, creamy and mildly spicy Green Peas Curry with coconut milk and select Indian spices. A No Onion No Garlic gravy recipe which can be made with fresh or frozen green peas.
This curry can be made easily at home using basic pantry supplies. If you are like me who has a bag of frozen peas stocked in the refrigerator, this curry can be put together in just 30 minutes.
Try some of our RECIPES USING GREEN PEAS – Peas Pulao in Pressure Cooker, Aloo Matar Paratha (Potato and Peas stuffed flatbreads) and Vegan Mushroom Peas Curry.
Curries are an everyday staple in an Indian household. They can be made with a variety of vegetables or in this case, with just green peas too. Curries can be eaten with rice and roti, paratha or naan.
South Indians like me love serving such curries with Dosa or Idiyappam (string hoppers) for breakfast or weekend brunch. Trust me, they taste amazing.
Most curry base begins with an Onion-Garlic-Tomato gravy base. However, my version of the curry today skips the onion and garlic and instead uses ginger + tomato as the gravy base.
The curry is thickened with cashew + coconut milk mixture that provides the silky and saucy texture to the gravy. Yes, this is a No Onion No Garlic Gravy Sabzi that doubles up being Vegan too.
I pack this curry for my husband’s lunch box along with phulkas and / or Pulao. Ensure you pack this in a container with a tight lid to avoid spillage, while travelling.
Being a mildly spiced curry, this will be a hit with kids too. You can serve them with some dal rice or parathas.
The leftovers stay fresh for 24 to 48 hours in the refrigerator. Re-heat in the microwave and serve. I have never frozen the curry yet.
Many of our readers had requested such gluten free, vegan and No Onion No Garlic recipes and so I thought of sharing this curry recipe, which is a staple at our home.
Ingredients for Vegan Green Peas Curry
Please note I am listing only the key ingredients below (where substitutes or alternatives are to be provided).
Complete list, with measurements, is available in the recipe card below.
Frozen Peas – These peas are shelled and frozen at home. They are not store bought frozen peas.
During Winters, I bulk buy and shell peas, freeze them to use throughout the year. It is economical + I am assured there are no additives or colors used while preserving them.
Ginger + Tomato Gravy Base – We have skipped the onions and garlic for this recipe and used only ginger and tomatoes.
I have grated the ginger for this recipe instead of paste. You might also notice that the quantity of ginger is quite a lot. We love ginger in our curries especially during winters. Please adjust the quantity according to your preferences.
For Jain Version of the recipe, in case, you do not consume Ginger, please skip the same and add just the tomato puree.
I have used home made puree for this recipe, as you can see, is not visibly bright red in colour, unlike the store bought.
The tomatoes were quite sour, which is why I have added a pinch of sugar towards the end of cooking this curry to balance the flavors. This might not be required when you add onions and garlic.
For an Onion Garlic Version of the Recipe – Use 1 large onion (finely chopped) and couple of garlic cloves or 1/2 a tsp of garlic paste. Add this after tempering the cumin seeds along with grated garlic.
Cashew – Cashews are soaked in hot water. You can also soak them in milk for a creamier texture. Since this is a Vegan Curry Recipe, I have used water instead of milk. Grind this into a smooth paste.
Coconut Milk – This rich curry is further amplified with the use of coconut milk. I have used 1/2 cup of coconut milk.
For the ones extracting fresh coconut milk at home – Use a combination of thick and thin coconut milk in equal quantities.
If you are using canned coconut milk – Use 1/4 cup of thick coconut milk (the top layer from the can). Whisk well and add. You can thereafter adjust the consistency with some water.
How to Make Green Peas Curry – Step-wise Instructions
Before we begin the recipe, please note the following points –
- If using frozen peas, thaw and steam.
- Puree the tomatoes and keep aside.
Soak the cashews in hot water for atleast 10 minutes. Grind it into a thick paste.
Steam Green peas until tender (approximately 5 to 8 minutes on high heat)
Heat a pan, add oil, Jeera or Cumin Seeds. Once it toasts, add grated ginger and saute well.
Now add tomato puree, turmeric powder and red chilli powder.
Saute this mixture on low heat until the tomatoes have cooked (you will notice the mixture thicken and some oil on the sides of the pan)
Now add the steamed peas and salt to taste. Mix well.
Now add the thick cashew paste.
Add water (approximately 1/2 cup) and mix the curry.
Now add garam masala powder.
Add the coconut milk. At this stage, if you feel the curry is too thick, add some water. Mix and check seasoning.
Add sugar to the curry. Note – This is optional.
Crush kasuri methi (dry fenugreek leaves) between your palms and add to the gravy. Mix and Switch off the flame. The curry is ready to serve.
Recipe Notes
- I have only provided the approximate quantity of water for adjusting the consistency of the gravy. Please adjust accordingly.
- I have used minimal spices. You can add Coriander powder, cumin powder etc too along with turmeric and red chilli powder.
- Kasuri Methi (dry fenugreek leaves) is added towards the end of the curry. It is optional but recommended as it lends a lovely aroma to the dish. This cannot be replaced with fresh fenugreek leaves, please note.
- Sugar is added to balance the flavours. I have used unrefined cane sugar.
- This curry is ideal to serve for 2 persons as lunch along with Indian breads like roti, paratha or steamed rice, pulao etc.
Some Curry / Gravy Recipes on the blog –
Cabbage Kootu – South Indian Curry with lentils, cabbage and coconut gravy. No Onion No Garlic Recipe.
Cherupayar Curry or Sprouted Green Gram Curry – Vegan Curry Recipe using Mung Beans and Coconut. No Onion No Garlic Recipe.
Vegan Green Peas Curry (No Onion No Garlic Recipe)
Equipment
- Steamer
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
- 2 cups Frozen Green Peas
- 4 nos. Tomatoes
- 1 tbsp Ginger (Grated)
- 1 tsp Cumin Seeds or Jeera
- ¼ tsp Turmeric Powder or Haldi Powder
- ½ tsp Kashmiri Red chilli powder
- ½ tsp Kasuri Methi or Dry Methi Read Notes Below
- 12 nos. Cashews
- ½ cup Coconut Milk Read Notes Below
- 1 ½ tbsp Oil
- 1 ½ cup Water Read Notes Below
Instructions
- Thaw the frozen peas and steam them until tender.
- Roughly chop the tomatoes and puree them.
- Soak the cashews in hot water for atleast 10 minutes. Grind it into a thick paste.
- Once the peas have steamed, heat a pan, add oil, Jeera or Cumin Seeds.
- As the cumin seeds roasts (turns brown), add grated ginger and saute well.
- Now add tomato puree, turmeric powder and kashmiri red chilli powder.
- Saute this mixture on low heat until the tomatoes have cooked (you will notice the mixture thicken and some oil on the sides of the pan)
- Now add the steamed peas and salt to taste. Mix well.
- Now add the thick cashew paste.
- Add water (approximately 1/2 cup) and mix the curry. Now add garam masala powder.
- Add the coconut milk. At this stage, if you feel the curry is too thick, add some water. Mix and check seasoning.
- Add sugar to the curry. Note – This is optional.
- Crush kasuri methi (dry fenugreek leaves) between your palms and add to the gravy. Mix and Switch off the flame. The curry is ready to serve.
Notes
- Coconut Milk – Freshly extracted coconut milk (Use a combination of thick and thin coconut milk in equal quantities) AND Canned Coconut Milk (Use 1/4 cup of thick coconut milk, the thick part of the milk collected on top)
- I have only provided the approximate quantity of water for adjusting the consistency of the gravy. Please add accordingly.
- I have used very minimal spices. You can add Coriander powder, cumin powder etc too along with turmeric and red chilli powder.
- Kasuri Methi (dry fenugreek leaves) is added towards the end of the curry. It is optional but recommended as it lends a lovely aroma to the dish. This cannot be replaced with fresh fenugreek leaves, please note.
- Sugar is added to balance the flavours. I have used unrefined cane sugar. It is optional.
- This curry is ideal to serve for 2 persons as lunch along with Indian breads like roti, paratha or steamed rice, pulao etc.
- Onion Garlic Version of the Recipe – Use 1 large onion (finely chopped) and couple of garlic cloves or 1/2 a tsp of garlic paste. Add this after tempering the cumin seeds along with grated garlic.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
