30-Minute Coconut Curry With Green Peas
This 30-minute coconut curry with green peas combines chickpeas, spinach, and creamy coconut milk for a cozy plant-based dinner made in one skillet.
By Nora Bellweather ·
Recipe
30-Minute Coconut Curry With Green Peas
By Nora Bellweather · Indian-inspired
- Prep
- 8 min
- Cook
- 22 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 tbsp neutral oil, such as canola or avocado oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, seeded and diced
- 3 clove garlic, minced
- 1 tbsp finely grated fresh ginger
- 1½ tbsp mild curry powder
- ½ tsp ground cumin
- ½ tsp fine salt, plus more to taste
- 13½ oz full-fat canned coconut milk, shaken well
- ½ cup low-sodium vegetable broth
- 15 oz canned chickpeas, drained and rinsed
- 2 cup frozen green peas
- 3 oz baby spinach
- 1 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
Method
- 1
Prepare the vegetables: cut the onion and bell pepper into roughly 1/2-inch dice, mince the garlic, and grate the ginger.
- 2
Heat the oil in a deep 12-inch skillet over medium heat for about 1 minute, until it shimmers.
- 3
Add the onion and bell pepper and cook for 6 minutes, stirring occasionally, until the onion is translucent and the pepper begins to soften.
- 4
Stir in the garlic and ginger and cook for 1 minute, stirring frequently, until fragrant.
- 5
Stir in the curry powder, cumin, and salt for 30 seconds, until the vegetables are evenly coated; do not let the spices scorch.
- 6
Pour in the coconut milk and broth, add the chickpeas, and stir thoroughly, scraping the bottom of the skillet. Increase the heat to medium-high and bring to a gentle simmer, about 3 minutes.
- 7
Reduce the heat to medium-low and simmer uncovered for 5 minutes, stirring occasionally, until the sauce lightly coats a spoon.
- 8
Stir in the frozen peas and simmer for 4 minutes, until they are hot throughout and bright green.
- 9
Fold in the spinach and cook for about 1 minute, stirring gently, until the leaves have wilted.
- 10
Remove the skillet from the heat and stir in the lime juice. Taste and adjust the salt, then scatter the cilantro over the curry.
The story behind it
Frozen green peas make this coconut curry colorful, comforting, and quick enough for a weeknight. Chickpeas add substance, while coconut milk turns everyday curry powder into a creamy sauce. Serve it in bowls or spoon it over rice you already have cooked.
A Weeknight Curry Built From Pantry Staples
This curry uses ingredients you can find at a regular grocery store: canned chickpeas, frozen peas, coconut milk, and curry powder. The chickpeas give the dish substance without a long cooking time. Green peas go in near the end so they keep their shape and bright color rather than turning soft and dull.
Full-fat canned coconut milk gives the sauce its creamy texture. Shake the can before opening, or scrape both the thick cream and thinner liquid into the skillet. A wide skillet lets a little moisture evaporate during the short simmer. The finished sauce should coat the chickpeas but still flow easily from a spoon.
Useful Swaps and Serving Ideas
- Curry powder: Use a mild blend for a gentle curry. Check the label if heat is a concern, since blends vary considerably.
- Chickpeas: Substitute one drained 15-ounce can of white beans. Stir gently so the beans stay intact.
- Spinach: Use baby kale instead, adding it with the peas so it has more time to soften.
- Vegetable broth: Water works if you do not have broth. Taste the finished curry before adding extra salt.
- For serving: Pair with cooked rice, warm pita, or naan labeled vegan. Microwave rice keeps the entire meal within the 30-minute window.
Make-Ahead and Storage
Chop the onion and bell pepper up to two days ahead and refrigerate them in a sealed container. Refrigerate leftover curry within two hours and use it within four days. Reheat in a saucepan over medium-low heat, stirring regularly, until steaming throughout. Add a splash of water if the sauce has thickened.
Freeze cooled curry in airtight portions for up to three months. Thaw overnight in the refrigerator before reheating. The spinach and peas will be softer after freezing, but the sauce reheats well.
Frequently Asked Questions
Do I need to thaw the peas?
No. Add them straight from the freezer. They only need a few minutes in the simmering sauce to heat through.
Can I use light coconut milk?
Yes, though the sauce will be thinner. Start with just 1/4 cup broth and add more only if needed.
How can I make it spicier?
Add a pinch of cayenne with the curry powder, or serve with your favorite vegan hot sauce. This lets each person choose their heat level.
What if my sauce is too thick or too thin?
Thin a thick sauce with water, one tablespoon at a time. For a thinner sauce, simmer uncovered a little longer before adding the peas; this may extend the cooking time.
Keep frozen peas and a can of coconut milk on hand, and this curry is never far away. A squeeze of lime at the end brings the whole skillet together.
