Indian Pea Curry

    A vegetarian Indian curry full of flavour from a mix of ground spices, curry leaves and lemon juice. You can use different vegetables and it will still work.


    Victoria, Australia
    2 people made this

    Serves: 6 

    • 2 teaspoons vegetable oil
    • 1 large onion, diced
    • 4 cardamom pods
    • 2 teaspoons ground coriander
    • 1 teaspoon garam masala
    • 1/2 teaspoon chilli powder
    • 6 curry leaves
    • 2 large carrots, diced
    • 2 large potatoes, diced
    • 100g white mushrooms, sliced
    • 4 cups (1 litre) vegetable stock
    • 425g tinned tomato puree
    • 2 tablespoons lemon juice
    • 1/2 cup coconut milk
    • 1/2 cup frozen peas

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in a large saucepan and gently cook the onion and cardamom pods, stirring, until lightly browned.
    2. Add ground spices, curry leaves, carrots, potatoes, mushrooms, stock and tomato puree. Bring to the boil then reduce heat and simmer, uncovered, about 15 minutes.
    3. Add lemon juice and coconut milk. Simmer 10 more minutes. Add peas and simmer until just tender, about 3 minutes.

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