Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy peas curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir. Heat the oil in a large flameproof casserole dish with a lid. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.

Creamy peas curry is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Creamy peas curry is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook creamy peas curry using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Creamy peas curry:

1. Take 2 cups frozen peas
2. Take 3 tbsps oil
3. Make ready 1/2 tsp mustard seeds
4. Get 1/2 tsp cumin seeds
5. Get 1 pinch asafoetida
6. Get 1/2 tsp tumeric powder
7. Take 1/2 tsp coriander powder
8. Make ready 1/2 tsp cumin powder
9. Get 3/4 tsp garam masala
10. Prepare 1/2 tsp Kashmiri red chilli powder
11. Get 1 green chilli, finely chopped
12. Take 1/2 onion, made into pure
13. Get 3/4 tsp ginger garlic paste
14. Make ready 1/3 cup tomato passata
15. Get 1/4 cup fresh cream
16. Make ready To taste, salt
17. Take 1/2 cup water

Add water, coconut milk, chick peas. DIRECTIONS Heat the oil in a large frying pan, until very hot. Add the garlic, mushrooms, ginger and chillies. It was easy to make and absolutely delicious.

Instructions to make Creamy peas curry:

1. In a non stick pan, heat oil on medium heat. Add mustard seeds, when they crackle, add cumin seeds and asafoetida.
2. Then add the pureed onion and cook for 4 minutes stirring it. Then add the green chillies and ginger garlic paste. Keep stirring and cook for 3 minutes. Add the tomato passata, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Mix well and cook till the oil starts leaving the sides of the pan.
3. Add the water and peas. Cover the pan and cook forb10 minutes on low to medium flame, stirring it occasionally. Then add the cream and simmer for 2-3 minutes. The the pan off from the heat and serve the curry with chapati or rice.

The flavors took me back to the food I enjoyed while in India. I used ghee and a bit of coconut oil, tomatoes from a can (squeezed so they weren't super wet), almost a cup of frozen peas, some extra spices to go with the garam masala, and heavy cream instead of yogurt (making it less tangy and more rich and sweet). In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter. This quick creamy vegan coconut chickpea curry is a super easy and speedy recipe that's big on flavor.

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