Pepper peas curry recipe

108 ratings Rate
  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 170 calories / serving
  • Healthy
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Heat butter in a saucepan. Add the green chillies and simmer until the aroma is released. Add the ginger paste and garlic paste and simmer until the butter separates.

Add the finely chopped onions and salt. Grind the pepper coarsely using a pepper mill, add it to the onions and sauté until golden brown. Add the green peas to the saucepan and mix together. Pour the chopped tomatoes into the mixture. Add garam masala.

Cover with a lid and cook on medium heat for 15 minutes, until the curry comes to a thick consistency. Remove from the hob and add the coconut milk, which gives the dish the traditional taste of peas curry. Garnish with coriander leaves. Serve with Nan bread or pilaf rice.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

  • Ingredients

  • 2 medium sized onions, finely chopped
  • 200g (7 oz) peas
  • 2tbsp coriander leaves
  • 10g root ginger
  • 1tsp garlic puree
  • 1tsp coarsely ground pepper
  • 1 can chopped tomatoes
  • 2 green chillies split vertically in half
  • 2tbsp butter
  • 50ml (2 fl oz) coconut milk
  • 1tsp garam masala powder
  • salt
  • Energy 700kj 170kcal 8%
  • Fat 10g 14%
  • Saturates 6g 30%
  • Sugars 9g 10%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 16g Protein 6g Fibre 5.5g


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