3.6/5 rating (89 votes)

Mushy Pea Curry

Muttar Masala

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 20 mins

Hari says

I know what you are all thinking: 'seriously, mushy pea curry?' Well, those of you who know me know that I believe that you can curry anything. So, why not have a curry that features one of my favourite things ever: mushy peas?

Peas are used in so many dishes and they make a wonderful sidekick to potatoes, paneer and even minced lamb. But, with this dish, I really wanted to celebrate the pea itself. I think this is a lovely dish and the combination of the coconut is really good with the sweetness of the peas. Now, if you are not a fan of the gorgeousness that is the mushy pea then try this with fresh podded peas, or just some frozen ones (especially in the summer).

I have used big marrowfat peas in this recipe to show you that you can cook great dishes on a budget too. I would love to hear your thoughts on this one, so please do comment below.

  • Ingredients
  • Method
  • 300g fresh tomatoes, roughly chopped
  • 1 small onion, roughly chopped
  • 150g fresh coconut
  • 5 cloves of garlic
  • 2 cm ginger, roughly chopped
  • 3 fresh green chillies (amend to personal taste)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • ½ tsp red chilli powder
  • 400g tin marrow fat peas or frozen peas
  • Salt to taste
  • 1 tsp coriander, chopped

Method

  1. To make the masala, blend the tomatoes, onion, coconut, garlic, green chillies and ginger to a paste with 200ml of water.
  2. Heat oil in a pan and add the cumin seeds until fragrant.
  3. Pour the blended mixture into the pan and cook for about 10 minutes.
  4. Add in the turmeric and chilli powder and stir. Leave this to cook so it thickens and the starts to make a masala.
  5. Stir in the green peas with about 50ml of water and stir.
  6. Continue to cook until the peas are soft and cooked through. Taste and adjust the season if required.
  7. Sprinkle with some fresh coriander to serve with some rice.

Nutritional information

Typical values* per Serving
Calories62
Fat (g)2.1
of which saturates (g)0.2
Carbohydrates (g)9.1
of which sugars (g)2.4
Fibre (g)2.0
Protein (g)2.6
Salt (mg)0.81
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • Sue

    07 November 2020 at 20:27 |
    Thanks for this recipe, it was a great way of using up some leftover mushy peas. Really easy and tasty.

    reply

    • Hari Ghotra

      09 November 2020 at 08:55 |
      Hi Sue I am a mushy pea fan and i'm glad you are too. Thanks for trying it. Hari

      reply

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