Tomato and pea curry

    30 min

    First you sauté onion with cinnamon and cumin. Then you stir in tomatoes, fresh peas and coconut milk with chilli powder, coriander and turmeric.

    56 people made this

    Serves: 4 

    • 2 dessertspoons coconut milk
    • 1 teaspoon chilli powder
    • 1 1/2 teaspoons ground coriander
    • 1 pinch ground turmeric
    • salt to taste
    • 1 dessertspoon vegetable oil
    • 1 onion, chopped
    • 1 small cinnamon stick
    • 1/2 teaspoon cumin seeds
    • 4 tomatoes, chopped
    • 500g (1 1/4 lb) fresh pea pods, shelled

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small bowl, mix together coconut milk, chilli powder, coriander, turmeric and salt.
    2. In a medium frying pan, heat oil over medium heat. Add onion, cinnamon and cumin seeds; sauté until onions are soft.
    3. Stir in tomatoes, peas and coconut milk mixture. Reduce heat, and simmer until the peas are tender.

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    Reviews in English (29)


    I made double the recipe and used frozen peas and served it over basmati rice, it was delicious! even my 2 picky eater sisters loved it! NOTE: If you are using fresh peas they might take very long to cook because of the acidity of the tomatoes so you could either boil them first abit then add them in or use frozen peas that have been soaked in hot water for a bit!  -  24 Jul 2008


    Altered ingredient amounts. I added some sliced red sweet peppers (which were home grown and needed to be used ) and a sliced garlic where you stir in the tomatoes and peas stage . Very good . Perhaps could have added the peppers at the beginning with the onions.  -  18 Nov 2009


    Used different ingredients. Great recipe. I love curries, but was never able to get my veggie curries right. Well, this one did it... I think it was the cinnamon. I replace the chili powder with mild curry, though, cause I have a little boy who can't eat too spicy. Still, super recipe!!!!  -  24 Jul 2008