A quick, easy Indian-style pea curry that uses shortcuts—a blended sauce and frozen peas—delivering a creamy, protein-packed vegan meal ready in under 30 minutes.
Inspired by matar paneer but without paneer on hand, this recipe was created for busy cooks, allergy-friendly households, and anyone who wants a healthy, comforting curry with minimal prep. If you like peas, you’ll love this; if not, try one of the suggested additions below.
Why you’ll love it
- Fast and simple—easy enough for beginner cooks.
- A smooth blender-based sauce for consistent flavor and texture.
- Packed with plant-based protein, vitamins, minerals, and healthy fats.
- Dairy-free and egg-free, suitable for vegans and vegetarians.
- Minimal prep—no chopping beyond rough pieces, just a little peeling and measuring.
Ingredients and substitutions
This curry is intentionally straightforward; try to stick to the core ingredients for the best result. Notes on easy substitutions follow.
Chili pepper: Use a long mild cayenne or serrano if available for a bright, fresh heat. Jalapeños are often milder; adjust to taste. If you don’t have fresh chilies, try 1/2 teaspoon red chili flakes or cayenne, knowing the flavor won’t be as fresh.
Ginger: Fresh ginger is essential for authentic curry flavor. If necessary, substitute 1½ teaspoons dried ground ginger, but expect a slightly different taste.
Onion: An important base for the sauce—avoid omitting or substituting.
Canned tomatoes: Any canned style (whole, chopped, crushed) works since the sauce is blended. Avoid fresh tomatoes here; they add more liquid and change the consistency.
Garlic: Fresh is best. If you must substitute, use 1 teaspoon ground garlic.
Cumin: Ground cumin is recommended. If using whole cumin seeds and a powerful blender, increase to 1¼ teaspoons.
Sugar: A small amount balances the acidity of tomatoes and the natural sweetness of peas—don’t skip it.
Garam masala: A key finishing spice—use a good-quality blend for the best aroma and depth.
Turmeric: Adds color and warmth; omit only if you don’t have it.
Ground coriander: Important for the curry’s flavor profile—avoid substituting.
Frozen peas: Use standard frozen peas for convenience. Delicate petit pois can be saved for lighter dishes where their subtle flavor won’t be overwhelmed.
Coconut milk: Full-fat coconut milk yields a richer, restaurant-style gravy; light coconut milk can be used to reduce calories but produces a thinner sauce.
Additions
You can swap half the peas for paneer, tofu, cauliflower florets, or ½-inch potato cubes. Add tofu, cauliflower, or potatoes with the coconut milk so they cook through; add paneer only in the last three minutes to avoid toughening, or pan-fry it first for extra texture.
How to make it
The method is simple. If you prefer step-by-step photos, follow the process images provided.
- Peel the garlic, onion, and ginger. Roughly chop the onion, chili pepper, and ginger into a few pieces for easier blending. Place them in a high-powered blender or food processor with the canned tomatoes, ground coriander, turmeric, and cumin.
- Blend or process until completely smooth.
- Pour the blended sauce into a medium saucepan, add the coconut milk, and bring to a boil over high heat. Reduce to medium-high and simmer briskly for 10 minutes.
- Add the frozen peas, sugar, and garam masala. Bring back to a boil, then reduce to medium-high and simmer for another 10 minutes.
Finish with salt to taste and an optional squeeze of lemon juice. Serve hot over steamed basmati rice.
Equipment notes
What you’ll need:
- A high-powered blender or food processor.
- Measuring spoons and cups.
- A sharp paring knife.
- A medium non-stick saucepan.
Expert tips
- If your frozen peas have developed freezer frost or taste slightly dried, add them earlier with the coconut milk and stew longer to mellow the flavor and improve texture.
Frequently Asked Questions (FAQs)
Store in a tightly sealed container in the refrigerator for up to five days.
Yes. Cool to room temperature, transfer to a freezer-safe container or bag, and freeze for up to three months. Thaw overnight in the fridge for best results, then reheat on the stove or microwave until piping hot. If microwaving from frozen, add a little water partway through reheating to restore consistency.
Other creamy vegan curries
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📖 Recipe
Quick Pea Curry
Quick, spiced, and creamy pea curry—a healthy vegan meal ready in under 30 minutes.
5 minutes
20 minutes
25 minutes
Ingredients
- 1 small onion (2 – 3 oz peeled weight)
- 1 large green chili pepper
- 1½ inches fresh ginger
- 3 – 4 cloves garlic
- 1 can tomatoes (14 oz crushed, chopped, or whole)
- 1 Tablespoon ground coriander
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 4 cups frozen peas
- 1 can coconut milk (13.5 fl oz)
- ½ teaspoon sugar
- ½ teaspoon garam masala
- Salt to taste
- Squeeze of lemon juice to serve (optional)
Instructions
- Peel the onion, garlic, and ginger and chop into a few pieces. Remove the stem and seeds from the chili pepper.
- Add the onion, garlic, ginger, chili pepper, canned tomatoes, ground coriander, turmeric, and cumin to a food processor or high-powered blender and blend until smooth.
- Pour the blended sauce into a medium saucepan, add the coconut milk, and heat on high until boiling. Reduce to medium-high and simmer for 10 minutes.
- Add the frozen peas, sugar, and garam masala. Bring to a boil, then reduce to medium-high and simmer for another 10 minutes.
- Adjust salt, add an optional squeeze of lemon, and serve with steamed basmati rice.
Notes
If your frozen peas are a little old or have some freezer burn, add them earlier with the coconut milk and stew longer for a milder, more tender result.
This curry keeps for up to 5 days in the refrigerator or up to 3 months in the freezer.
Nutrition Information
Yield: 4
Serving Size: 2 cups
Calories: 354
Total Fat: 22g
Saturated Fat: 19g
Unsaturated Fat: 2g
Cholesterol: 0mg
Sodium: 332mg
Carbohydrates: 33g
Fiber: 9g
Sugar: 10g
Protein: 12g