Goan Green Peas Curry
A vibrant, mildly spiced curry from Goa where tender green peas swim in a luscious coconut-based gravy. The paste of fresh coconut, coriander seeds, and mild Kashmiri chilies gives it a distinct coastal flavor that pairs beautifully with steamed rice or warm pav.
For 4 servings
- prep · ~5 min
Prepare the coconut-spice paste.
1.Place grated coconut, coriander seeds, cumin seeds, and Kashmiri red chilies in a blender.2.Add 0.5 cup water and grind to a smooth, thick paste.3.Set the paste aside for later.TIPUse minimal water so the paste is thick—this ensures the curry base has a rich, creamy texture. - saute · ~11 min
Saute the aromatics.
1.Heat oil in a kadai or deep pan over medium heat.2.Add chopped onions and saute until soft and translucent (4-5 min).3.Add ginger and garlic; saute until the raw smell goes away (1 min).4.Add chopped tomatoes and cook until they turn mushy and oil starts separating (4-5 min).TIPDon't rush the onions—they should be soft and translucent but not browned for a lighter, sweeter curry base. - simmer · ~10 min
Cook the curry base.
1.Add the ground coconut-spice paste to the pan and stir well.2.Add turmeric powder and salt; mix everything together.3.Pour in 1 cup water, stir, and bring to a gentle boil.4.Reduce heat to low and simmer for 8-10 minutes until the gravy thickens slightly and the raw smell of the paste cooks out. - simmer · ~8 min
Add the green peas and finish the curry.
1.Add the green peas to the simmering gravy.2.Stir in the tamarind paste and slit green chilies.3.Simmer for another 6-8 minutes until the peas are tender but still bright green.4.Taste and adjust salt if needed; the curry should coat the back of a spoon.TIPFrozen peas only need 4-5 minutes; don't overcook or they'll lose their vibrant color and sweet pop. - temper · ~2 min
Make the final tempering.
1.In a small tadka pan, heat 1 tsp oil over medium heat.2.Add mustard seeds and let them splutter completely.3.Add asafoetida and curry leaves; fry for 10 seconds until fragrant.4.Immediately pour the tempering over the curry.TIPPour the tempering the moment the curry leaves turn crisp—the sizzle when it hits the curry releases an incredible aroma. - garnish
Garnish and serve.
Turn off the heat. Garnish with fresh coriander leaves. Serve hot with steamed rice or pav.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the coconut paste to a smooth, thick consistency using minimal water for a rich and creamy gravy base.
- 2Saute the onions until soft and translucent but not browned to keep the curry's flavor light and sweet.
- 3If using frozen peas, add them in the last 4–5 minutes of cooking to preserve their bright green color and sweet pop.
- 4Always simmer the coconut paste for 8–10 minutes after adding it to the pan to cook out any raw aroma.
- 5Pour the hot tempering over the curry immediately after the curry leaves crisp to release maximum fragrance.
- 6Taste the curry before adding extra salt — the tamarind and asafoetida already bring a savory depth.
Adapt it for your goals.
Vegan
This curry is naturally vegan as it uses only plant-based ingredients like coconut, peas, and spices — no dairy needed.
low oilLow-oil
Use only 1 tsp oil for the base and skip the tadka or replace it with a dry-roasted cumin and chili sprinkle for a lighter version.
high proteinHigh-protein
Stir in 1 cup of cooked chickpeas or paneer cubes along with the green peas for an extra boost of plant or dairy protein.
Why this is on our healthy list.
Rich in Plant Protein
Green peas provide a good source of plant-based protein, making this curry a satisfying meat-free main dish.
Good Source of Dietary Fiber
Peas and coconut together contribute fiber that supports healthy digestion and helps you feel full longer.
Antioxidant-Rich Spices
Turmeric and coriander seeds offer natural antioxidants that may help reduce inflammation in the body.
Heart-Healthy Fats
Fresh coconut contains medium-chain triglycerides, which are a source of quick energy and support heart health in moderation.
Frequently asked questions
Yes, frozen peas work perfectly. Add them directly to the curry without thawing, and reduce the simmering time to 4–5 minutes to keep them bright and sweet.
