Goan Green Peas Curry
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
- Soak the dried Kashmiri red chillies in a little warm water for 10 minutes to soften them.
- In a blender or grinder jar, combine the grated coconut, coriander seeds, cumin seeds, soaked red chillies, turmeric powder, garlic cloves, ginger, and tamarind paste.
- Add 1/4 cup of water and blend until you have a very smooth, fine paste. Scrape down the sides as needed to ensure everything is well combined. Set aside.
Sauté the Aromatics
- Heat the coconut oil in a medium-sized pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
- Add the curry leaves and sauté for another 15-20 seconds until they turn crisp and fragrant.
- Add the finely chopped onion and cook, stirring occasionally, for about 5-6 minutes until it becomes soft, translucent, and lightly golden.
Cook the Masala
- Add the ground coconut masala paste to the pan with the onions.
- Sauté the paste on medium-low heat for 7-8 minutes, stirring frequently to prevent it from sticking.
- Continue cooking until the raw aroma of the spices disappears and you see oil beginning to separate from the edges of the masala. This step is crucial for developing the flavor.
Simmer the Curry
- Add the green peas, salt, and grated jaggery to the pan. Stir well to coat the peas with the masala.
- Pour in the remaining 1.5 cups of water and mix everything together.
- Bring the curry to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. If using fresh peas, you may need to simmer for 12-15 minutes until they are tender.
Finish and Serve
- Uncover the pan and check the consistency. If it's too thick, add a splash of hot water. If too thin, simmer for a few more minutes without the lid.
- Stir in the garam masala and cook for one final minute.
- Taste and adjust the seasoning if necessary, adding more salt, tamarind, or jaggery to balance the flavors.
- Garnish with freshly chopped coriander leaves and serve hot with steamed rice, Goan poi, or pav.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly grated coconut. If unavailable, you can use frozen grated coconut, thawed.
- 2Roasting the coriander and cumin seeds in a dry pan until fragrant before grinding will add a deeper, nuttier flavor to the curry.
- 3Do not overcook the peas, especially if using frozen ones, as they can become mushy and lose their vibrant color.
- 4The key to a good Goan curry is balancing the tangy (tamarind), spicy (chillies), and sweet (jaggery) flavors. Adjust these to your personal preference.
- 5This curry thickens as it cools. Add a splash of hot water to adjust the consistency when reheating.
- 6The curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Add Protein
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.
Creamier CurryCreamier Curry
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.
Mixed Vegetable CurryMixed Vegetable Curry
Use a mix of vegetables like diced carrots, green beans, and cauliflower florets instead of or in addition to the green peas.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
Aids Digestion
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.
Source of Healthy Fats
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.
Frequently asked questions
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.