Pea-Pea curry! :P

Pea-Pea curry! 😛

Do you like the name! 😛 Well, I could call it a chickpea curry but then the garden peas might feel left out! I thought of calling it double pea curry, ooo or two-pea curry 😛 But I like pea-pea best! As you have probably guessed, this curry is made with chickpeas and green garden peas. I would usually just do a chickpea curry, but I thought I’d try adding some colour to it and the taste and the textures really worked well together. Hooray! I even made some raita to go with this – a lovely cooling cucumber and mint bound in coconut yogurt 🙂 delicious!

Don’t worry if you only ever get a takeaway curry… I never imagined I could make curry until my Bengali friends showed me how simple it was – REALLY! 😛 Curry is something which is made daily by so many people and this one will definitely not disappoint. Of course, it is dairy free and gluten free, full of goodness and totally yummy! 😀

Pea-Pea Curry (vegan & Free-From)

  • Servings: 1-2
  • Difficulty: medium
  • Print


  • 1 tablespoon panch puran (Indian seed mix)
  • 1/4-1/2 teaspoon red chilli flakes
  • pinch of coriander seeds
  • 1/2 teaspoon garlic flakes
  • 1 x 400g tin of chickpeas with the liquid
  • 1 teaspoon tumeric
  • 1 teaspoon coriander
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 cup frozen peas or petit pois
  • 1-2 tablespoons plain yogurt (I used coconut)
  • 1 fresh tomato diced
  • 1 cup milk (I used unsweetened carton coconut)
  • *optional fresh coriander roughly chopped


  1. Dry fry the panch puran, chili and coriander seeds for one minute before adding the garlic for a few seconds, closely followed by the chickpeas and their liquid.
  2. Sprinkle over the turmeric, coriander, cumin and curry powder and stir to combine.
  3. Add the peas and the coconut yogurt, stir in and leave to cook for ten minutes.
  4. Stir in the tomato and the milk, cover and leave for fifteen minutes.
  5. Check the consistency and allow to cook for a further few minutes if required to reduce the sauce further.
  6. Scatter over the fresh coriander, stir through and serve.
  7. Enjoy!

Serve & Store

  • Serve with your favourite grain – rice, quinoa, millet, teff.
  • Cook up some poppadum’s for scooping up the curry.
  • Make a cooling raita to dollop on top of the curry.
  • A quick tomato relish goes well too – fresh tomatoes, fresh coriander, chili and salt.
  • Vary the quantities of spices to heat it up or cool it down.
  • Panch puran (five spice) can be subbed for your own mix of fenugreek, cumin, fennel, mustard and nigella seeds.
  • Add some different vegetables – sweetcorn is easy, or spinach.
  • Store refrigerated for up to three days.

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