Indian Green Peas Curry (green peas masala)

Looking for a quick, cozy, and flavor-packed curry? This Indian green pea curry is a must-try. Ready in 30 minutes with minimal prep, it is warm, satisfying, and bursting with warm spices.

If you love curries like this curried peas, you will also want to check out my Thai yellow curry, cabbage curry, or sweet potato chickpea curry!

Growing up in a Chinese household, I was always taught 'fresh is best', and we never had frozen vegetables in our kitchen. During my dietetics degree, I was surprised to learn that frozen veggies can be as nutritious as fresh and are far more convenient!

Take, for instance, these curried peas. With just a humble bag of frozen peas, we can create a warm and aromatic side bursting with flavors. Pair it with rice or roti (like my vegan roti), or with other Indian mains like vegetable vindaloo, soya chunks masala, or Manchurian fried rice.

💚Why you will love this green pea curry 

• Warm and aromatic with a balanced spice profile
• Budget-friendly, ready in 30-minutes and only require simple ingredients
• Highly versatile and goes well with rice, noodles (like my bami goreng), and other Indian dishes
• Great for meal prep and is freezer-friendly

🧅What you will need 

• Green peas - Frozen, canned, or fresh would work. Frozen peas can be used straight from the freezer; no need to thaw them beforehand.
• Canned tomatoes - Regular canned tomatoes are fine, but fire-roasted tomatoes add a subtle smokiness and a better flavor.  
• Canned coconut milk - Full-fat coconut milk gives the best flavor, but you can replace it with light coconut milk for a lighter dish.
• Spices - Using the listed spices creates a rich, balanced flavor. If you don't have them all, you can substitute 2 tablespoons of curry powder for an easier alternative, although the flavor will be slightly different.
• Sugar - A little sugar balances out the acidity of the tomatoes, yielding a more well-rounded taste.

✨Ingredients substitutions and add-ins

• Using other vegetables - Mix in what you have on hand! Broccoli, cauliflower, bell peppers, green beans, and mushrooms all work well. Since they take longer to cook, simmer them for a few minutes before adding the peas.
• Add protein - Make it a meal by adding protein of choice, such as chicken, paneer, tofu, tempeh, or seitan (like my homemade seitan chicken).
• Adjust spice levels - Use less chili powder for a milder dish, and more to dial up the heat. You can also add some chopped chilies to boost the heat level further.

See the recipe card for full information on ingredients and quantities.

🔪How to make curried peas

Step 1: Heat a non-stick or cast-iron pan over medium heat. Add onion and saute until translucent.

Step 2: Add garlic and ginger. Fry for a minute until fragrant.

🍚How to serve 

For an Indian-themed dinner, serve curried peas with rice cooker biryani or chickpea pulao, and a side of flatbread (especially plain paratha or naan). It is also great served with my red lentil tortilla.

You could also serve curry with other Indian dishes. Our top picks include soya chunks Manchurian, Instant Pot dal, and Indian tofu curry.

❄️Storing suggestions 

Fridge - Refrigerate leftover green pea masala for 4-5 days in an airtight container. The flavors deepen over time, so it often tastes better the next day!

Freezer - Portion curry using freezer bags or souper cubes. Allow to thaw overnight before reheating.

Reheating - Curry can be reheated on the stove or in the microwave at 30-second intervals until hot. It will likely thicken after storage; thin it out by adding a splash of water.