Indulge in a culinary journey through the vibrant flavors of Kerala with this exquisite vegan peas masala curry. Bursting with the rich aroma of coconut, tempered with traditional spices, and brimming with the wholesome goodness of green peas, this dish promises to tantalize your taste buds and transport you to the sun-kissed shores of southern India.
Ingredients and Preparation: To craft this delectable dish, gather an array of fresh ingredients: green peas, onions, tomatoes, garlic, ginger, green chilies, mustard seeds, cumin seeds, turmeric powder, coriander powder, red chili powder, garam masala, coconut oil, curry leaves, coconut milk, and cilantro leaves. Each component meticulously combines to create a symphony of flavors that will leave you craving for more.
Cooking Method: Begin by infusing coconut oil with the earthy fragrance of mustard seeds and cumin seeds, releasing their aromatic essence into the kitchen. Then, sauté finely chopped onions until they turn golden brown, lending a sweet undertone to the curry. Next, add a medley of minced garlic, ginger, and green chilies, infusing the dish with a subtle kick of heat.
Spice Infusion: Embrace the warmth of Kerala spices as turmeric powder, coriander powder, and red chili powder dance harmoniously in the pan, coating the vegetables in a vibrant hue and imbuing them with layers of complex flavor. Allow the tomatoes to melt into a luscious puree, adding a touch of tanginess to the curry’s robust profile.
Tender Perfection: Add the star of the dish – green peas – and let them simmer gently in a pool of creamy coconut milk, tenderizing to perfection while absorbing the essence of the spices. Fresh curry leaves lend their distinct aroma, elevating the curry to new heights of authenticity and depth.
Culinary Symphony: As the curry reaches its crescendo, sprinkle garam masala, infusing the dish with its final flourish of warmth and spice. Let the fragrant aroma envelop your senses as you garnish with a sprinkle of fresh cilantro leaves, adding a touch of freshness and visual appeal to the masterpiece before you.
Serving Suggestions: Savor this culinary masterpiece with steaming hot rice or flaky roti, allowing the flavors to meld together in perfect harmony on your plate. Whether enjoyed as a comforting family meal or showcased as the centerpiece of a festive gathering, this Kerala-inspired peas masala curry is sure to captivate hearts and palates alike.
Conclusion: With its exquisite blend of flavors, impeccable balance of spices, and nourishing plant-based ingredients, this vegan peas masala curry embodies the essence of Kerala’s culinary heritage. Elevate your dining experience and embark on a gastronomic adventure like no other with this sensational dish that celebrates the timeless traditions of southern India.
Kerala Style Peas Masala Curry
Ingredients:
- 2 cups green peas (fresh or frozen)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 3-4 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 2 green chilies, chopped (adjust according to your spice preference)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons coconut oil (or any cooking oil of your choice)
- A handful of fresh curry leaves
- 1 cup coconut milk
- Fresh cilantro leaves for garnish
Instructions:
- Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to crackle.
- Add chopped onions to the pan and sauté until they turn translucent.
- Add minced garlic, ginger, and green chilies. Sauté for another couple of minutes until the raw smell disappears.
- Add chopped tomatoes to the pan and cook until they turn soft and mushy.
- Now, add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute to allow the spices to release their flavors.
- Add the green peas to the pan and mix until they are well coated with the spices.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes until the peas are tender and the curry thickens.
- Once the peas are cooked, add garam masala and fresh curry leaves. Stir well and let it simmer for another 2-3 minutes.
- Taste and adjust the seasoning if needed.
- Garnish with fresh cilantro leaves.
- Serve hot with rice or roti.
