Indian Pea Curry

Whether it is split peas, chickpeas or green peas, there is a great Indian Pea recipe for you! Try a recipe for dal, cholay, peanut curry or a channa masala.

16 Recipes

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Global Cuisine

 
20 reviews
 
45min

This chickpea and tomato based Indian curry has a blend of fragrant spices is warming and healthy. Serve with a dollop of natural yoghurt, a sprig of coriander and warm naan.

Recipe by: KateElinore

 
7 reviews
 
45min

A vegan curry based on peanut butter! It sounds a little strange but it's a very Indian style of cooking. Full of flavour, very filling!

Recipe by: HOOLIE

 
2 reviews
 
40min

This is a simple Indian vegetable curry featuring potatoes, peas and portobello mushrooms. A great vegetarian meal with naan bread or basmati rice.

Recipe by: Zoë Harpham

 
1 review
 
40min

This is a quick and tasty Indian curry using tinned chick peas. If you have the time to make the chick peas from scratch-even better!

Recipe by: SpicyChick

 
5 reviews
 
45min

This is a fragrant and flavourful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it with rice for a filling vegetarian meal.

Recipe by: SHAMMI EDWARDS

 
1 review
 
20min

This traditional Indian channa masala features tinned chickpeas simmered with fresh tomatoes and diced onions. Seasoned with ginger, cumin, curry and coriander.

Recipe by: vburrito

 
1 review
 
25min

Chickpea and capsicum curry is Southern Indian vegetarian/vegan dish. It tastes great with rice or Indian bread.

Recipe by: Diana

 
1 review
 
1hour40min

This is a great curry that uses Paneer (an Indian style of cheese) and fresh peas. It is all made from scratch including toasting and grinding the cumin yourself. Serve with rice.

Recipe by: Melanie Booth

 
1 review
 
30min

This is a great vegetarian/vegan curry but I use it as a side to my Indian dinner parties. The eggplant, chickpeas and tomatoes are combined in a homemade mix of spices.

Recipe by: Lasse's Solskinn

 
2 reviews
 
25min

Easy vegetarian curry with chickpeas, peas and cauliflower. Serve with rice, chopped coriander and yoghurt.

Recipe by: 301068

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