Frozen Green Peas Curry is a quick, easy, one-pot recipe that turns simple ingredients into a rich, flavorful vegan meal perfect for busy weeknights.
This cozy, plant-based dinner or lunch is packed with comforting spices and pairs perfectly with rice or pita bread for a satisfying, wholesome dish.
Craving more hearty meals? Don't miss my chickpea red lentil curry and red lentil coconut curry next.
Frozen green peas curry started as another way for me to use one of my favorite budget-friendly staples.
I honestly add peas to everything-from my pea fritters to green pea pasta and even pea hummus-because they're so convenient and always in my freezer.
This curry turned out incredibly delicious and nourishing, especially if you're craving cozy comfort food that comes together with minimal effort, fast and simple.
The peas simmer beautifully in the rich tomato and coconut milk base, creating a soft, slightly creamy texture with a naturally sweet flavor balanced by warm, savory spices.
I love serving it with a fresh green salad and my unleavened flatbread, and the best part is-you get a wholesome, satisfying meal that feels comforting and homemade without spending hours in the kitchen.
Jump to:
🥘Ingredients
- Frozen green peas
- Canned diced tomatoes
- Full-fat coconut milk
- Onion & garlic
- Curry powder, smoked paprika, ground black pepper
- Salt
- Vegetable oil (I used olive oil, but any oil works)
- Lemon juice for drizzling at the end (optional)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Frozen Green Peas Curry
Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent.
Step 2: Stir in the minced garlic, chopped ginger, curry powder, smoked paprika, and black pepper. Cook for about 1 minute, until fragrant.
Step 3: Pour in the diced tomatoes, coconut milk, and salt. Bring to a boil, then reduce the heat and let it simmer for 5-6 minutes, until slightly thickened.
Step 4: Stir in the frozen green peas and cook for another 5 minutes. Remove from heat, add a squeeze of lemon juice, and sprinkle with fresh parsley before serving.
📋Substitutions & Variations
- Green peas: You can use fresh or canned peas for this recipe.
- Coconut milk: Light coconut milk works for a lower-fat version.
- Diced tomatoes: Fresh chopped tomatoes can be used instead, just cook a bit longer to soften.
- Spicier version: Add chili flakes or a chopped fresh chili when sautéing the spices.
- Protein boost: Stir in cooked lentils or chickpeas for a more filling, protein-rich meal.
💡Marinela's Tips
- Use full-fat coconut milk: It gives the curry a richer, creamier texture and better overall balance.
- Simmer gently: Avoid high heat after adding coconut milk to keep the sauce smooth and velvety.
- Don't overcook the green peas: Add them at the end and cook just until tender so they stay bright green and keep their natural sweetness.
❓Frequently Asked Questions (FAQ's)
Yes, both fresh and frozen green peas work perfectly in this recipe. Frozen peas are especially convenient and cook quickly without needing to be thawed.
Yes, this curry stores well in the fridge for up to 3-4 days. For the best color and texture, gently reheat it and avoid overcooking the peas again.
🍽Serving Suggestions
These are my favorite ways to serve this green pea curry:
🥣More Vegan Dinner Recipes
📖 Recipe
Frozen Green Peas Curry
Equipment
- 1 Cooking pot
Ingredients
- 3 cups frozen green peas
- 13.5 oz (400 ml) full-fat coconut milk
- 1 can (14 oz/400 gr) diced tomatoes
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger chopped
- 1 tablespoon curry powder
- 1 tablespoon olive oil or any vegetable oil
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½-¾ teaspoon salt or to taste
- 1-2 tablespoons fresh lemon juice optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent.1 medium onion, 1 tablespoon olive oil
- Stir in the minced garlic, chopped ginger, curry powder, smoked paprika, and black pepper. Cook for about 1 minute, until fragrant.3 garlic cloves, 1 tablespoon fresh ginger, 1 tablespoon curry powder, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- Pour in the diced tomatoes, coconut milk, and salt. Bring to a boil, then reduce the heat and let it simmer for 5-6 minutes, until slightly thickened.13.5 oz (400 ml) full-fat coconut milk, 1 can (14 oz/400 gr) diced tomatoes, ½-¾ teaspoon salt
- Stir in the frozen green peas and cook for another 5 minutes. Remove from heat, add a squeeze of lemon juice, and sprinkle with fresh parsley before serving.3 cups frozen green peas, 1-2 tablespoons fresh lemon juice
Notes
- Use full-fat coconut milk: It gives the curry a richer, creamier texture and better overall balance.
- Simmer gently: Avoid high heat after adding coconut milk to keep the sauce smooth and velvety.
- Don't overcook the green peas: Add them at the end and cook just until tender so they stay bright green and keep their natural sweetness.
- This curry stores well in the fridge for up to 3-4 days. For the best color and texture, gently reheat it and avoid overcooking the peas again.
Nutrition
If you try this frozen green peas curry, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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