Pea and Spinach Coconut Curry

Basmati rice is a frequent accompaniment to Indian curries.

Peas and spinach in coconut curry is a classic Indian vegetarian curry. Redolent with spices and coconut milk, it is a favorite meal of Hindus, Buddhists, and Jains. Peas, chickpeas, and spinach make for a balanced meal; serve this tasty curry with basmati rice or paratha.

Recipe Servings: 4

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 Tbsp (30 ml) coconut oil
½ tsp (2.5 ml) mustard seeds
1 large onion, chopped
2 cloves garlic, chopped
1 Tbsp (15 ml) garam masala
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground turmeric
2 Tbsp (30 ml) + 1 cup (270 ml) water, divided
4 cups (900 g) torn spinach
1 cup (165 g) cooked chickpeas
1 cup (160 g) peas
1 tsp (5 g) salt
1 cup (240 ml) coconut milk
2 Tbsp (30 ml) chopped fresh coriander (cilantro)

Directions

In a large pan, heat coconut oil over medium-high heat. Add mustard seeds and heat for 2 minutes or until they pop.
Add onion and garlic and fry for 5 minutes until they are caramelized.
In a separate bowl, combine garam masala, cumin, coriander, and turmeric. Add 2 tablespoons (30 ml) of water to create a paste.
Add spice paste to hot pan and fry for 3 minutes until fragrant.
Add spinach, chickpeas, peas, 1 cup (240 ml) of water, and salt. Bring to a boil and simmer for 10 minutes.
Add coconut milk and simmer for 5 minutes.
Taste and adjust seasonings. Serve with basmati rice and garnished with fresh coriander (cilantro).