Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, creamy peas curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Creamy peas curry is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Creamy peas curry is something which I have loved my entire life. They are nice and they look wonderful.
Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir. Heat the oil in a large flameproof casserole dish with a lid. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant. Add the spices and tomato paste and allow to cook for a minute then pour in the stock.
To get started with this particular recipe, we have to first prepare a few components. You can cook creamy peas curry using 17 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Creamy peas curry:
- Get 2 cups frozen peas
- Get 3 tbsps oil
- Get 1/2 tsp mustard seeds
- Prepare 1/2 tsp cumin seeds
- Make ready 1 pinch asafoetida
- Get 1/2 tsp tumeric powder
- Prepare 1/2 tsp coriander powder
- Prepare 1/2 tsp cumin powder
- Prepare 3/4 tsp garam masala
- Get 1/2 tsp Kashmiri red chilli powder
- Make ready 1 green chilli, finely chopped
- Get 1/2 onion, made into pure
- Prepare 3/4 tsp ginger garlic paste
- Prepare 1/3 cup tomato passata
- Prepare 1/4 cup fresh cream
- Get To taste, salt
- Take 1/2 cup water
Add onions and cook until they start to brown. Add garlic and stir-fry until soft. This quick creamy vegan coconut chickpea curry is a super easy and speedy recipe that's big on flavor. With tomatoes, coconut cream, and the perfect blend of spices, it's so creamy and filling!
Instructions to make Creamy peas curry:
- In a non stick pan, heat oil on medium heat. Add mustard seeds, when they crackle, add cumin seeds and asafoetida.
- Then add the pureed onion and cook for 4 minutes stirring it. Then add the green chillies and ginger garlic paste. Keep stirring and cook for 3 minutes. Add the tomato passata, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Mix well and cook till the oil starts leaving the sides of the pan.
- Add the water and peas. Cover the pan and cook forb10 minutes on low to medium flame, stirring it occasionally. Then add the cream and simmer for 2-3 minutes. The the pan off from the heat and serve the curry with chapati or rice.
This quick creamy vegan coconut chickpea curry is a super easy and speedy recipe that's big on flavor. With tomatoes, coconut cream, and the perfect blend of spices, it's so creamy and filling! It was easy to make and absolutely delicious. The flavors took me back to the food I enjoyed while in India. I used ghee and a bit of coconut oil, tomatoes from a can (squeezed so they weren't super wet), almost a cup of frozen peas, some extra spices to go with the garam masala, and heavy cream instead of yogurt (making it less tangy and more rich and sweet).
So that is going to wrap it up for this special food creamy peas curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
