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A vibrant and creamy Goan curry where sweet green peas swim in a fragrant coconut-based gravy. Spiced with classic Goan flavors, this dish is a comforting and quick meal perfect with rice or poi.
For 4 servings
Prepare the Masala Paste
Sauté the Aromatics
Cook the Masala
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A vibrant and creamy Goan curry where sweet green peas swim in a fragrant coconut-based gravy. Spiced with classic Goan flavors, this dish is a comforting and quick meal perfect with rice or poi.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 441.72 calories per serving with 13.73g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Incorporate cubed paneer, tofu, or boiled potatoes along with the green peas for a more substantial meal. Add them in the last 5 minutes of simmering.
For a richer, creamier gravy, replace 1 cup of the water with 1 cup of thick coconut milk. Add the coconut milk at the end and simmer gently without boiling to prevent it from splitting.
Use a mix of vegetables like diced carrots, green beans, and cauliflower florets instead of or in addition to the green peas.
Green peas are an excellent source of plant-based protein and dietary fiber, which helps in maintaining muscle mass, promoting satiety, and supporting digestive health.
The spices used in this curry, such as ginger, cumin, and coriander, are known for their digestive properties. They can help stimulate digestive enzymes and reduce bloating.
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
One serving (approximately 1 cup) of this Goan Green Peas Curry contains around 230-250 calories, depending on the exact amount of coconut and oil used.
Yes, it is a relatively healthy dish. It's rich in plant-based protein and fiber from peas, contains healthy fats from coconut, and uses numerous beneficial spices. It is also naturally vegan and gluten-free.
While fresh coconut provides the best flavor and texture, you can use desiccated coconut in a pinch. Soak 3/4 cup of unsweetened desiccated coconut in 1/2 cup of warm water for 20 minutes before grinding to rehydrate it.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Reheat gently on the stovetop, adding a little water if needed to adjust the consistency.
This curry pairs beautifully with steamed basmati rice, Goan bread like poi or pav, or even simple rotis or chapatis.
If you prefer more tang, you can add a little more tamarind paste or a squeeze of fresh lime juice at the end of cooking. Always taste and adjust the seasonings before serving.